Recipe # 1094
Servings: 12
Preparation Time: 0:20
Cook Time: 0:18

1/2 cup unsweetened coconut, shredded or flakes
2 Tbsp golden flaxseeds
1/2 tsp dried basil
1/2 tsp dried dill
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp dried tarragon
1/2 tsp dried oregano
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 large eggs, beaten
1/4 cup unsalted butter, melted

1. Preheat oven to 350°.

2. Add coconut and flaxseeds to a coffee grinder and pulse until finely ground, should make a flour like texture; place in a bowl, stir until well combined.

3. Add dried herbs, baking soda, baking powder, and salt; stir until well combined.

4. Add eggs and butter, stir until well combined.

5. With nonstick cooking spray, grease a muffin pan or muffin top pan.

6. Bake at 350° for 16 to 18 minutes, until a knife inserted in center comes out clean.