Grain-Free Artichoke-Spinach Dip Muffins {Paleo}

I have a problem.

I have a hard time resisting amazing sales.

Not on clothing. My downfall is a great deal on high-quality ingredients.

That’s how I ended up with a dozen cans of organic artichoke hearts. So in the interest of making room in my pantry, and appeasing my husband, I am using at least two cans in today’s, and tomorrow’s, posts.

First up: artichoke and spinach dip-inspired muffins, made gluten-free and grain-free thanks to coconut flour! All humility aside, they are amazing.

Coconut flour is a wonderful gluten free flour. In addition to being gluten-free and grain-free, it does not need to be combined with umpteen different other flours or gums to make it work. It is unusual in that you only use a fraction of the amount of flour you would use for grain flour baking, but so long s you follow a recipe, it is very easy to use.

The reason I bought my 12 cans, in addition to the great price, is that artichoke hearts are incredibly convenient for a wide range of cooking, and also nutritious.

They are rich in iodine, low in calories, and high in fiber, vitamin C, folate, magnesium, chromium, manganese, potassium, iron, and calcium. Artichokes are also easy to digest, making these especially nourishing muffins.

The texture of these muffins is fluffy, yet still hearty, and very tender–perfect for showcasing and highlighting the classic flavors of artichoke spinach dip!

Happy baking, everyone!

Grain-Free Artichoke Dip Muffins {Paleo}

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• Author: Camilla
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 10 muffins 1x

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Description

Grain-free, nut-free, and gluten-free muffins, made with coconut flour, that capture the taste of artichoke-spinach dip! They are healthy, easy to make, and oh so delicious.

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Ingredients

• 1/2 cup coconut flour
• 1/4 cup tapioca starch
• 2 tablespoons nutrional yeast
• 2 teaspoons dried Italian herb seasoning
• 1–1/2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 6 large eggs, at room temperature
• 1/3 cup nondairy milk (I used almond)
• 1/3 cup virgin coconut oil, melted and cooled slightly
• 1 14-ounce can artichoke hearts, drained and chopped
• 2 packed cups spinach leaves, chopped

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Instructions

1. Preheat oven to 350F. Line 10 of the muffin cups of a standard muffin pan with paper or foil liners.
2. In a small bowl, whisk together the flour, tapioca starch, nutrional yeast, herbs, baking powder, garlic powder, salt and pepper.
3. In a large bowl, whisk the eggs and milk until blended. Add the flour mixture, stirring until mostly blended. Add the oil, artichokes and spinach, stirring until well-blended.
4. Divide batter evenly among prepared cups.
5. Bake in the preheated oven for 35 to 40 minutes or until puffed, and golden brown. Cool 10 minutes in pan. then remove muffins to a cooling rack; serve warm or cool completely.

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• Category: Bread, Muffins

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