I know it must seem like all I post about is muffins lately. Let’s be honest I’ve linked these muffins in countless posts and just recently shared this recipe with you all as well. There is a reason for this muffin-obession however. They are quick and easy to make, keep for a week in the fridge, are a nutrient dense source of fuel and taste absolutely delicious.

My lastest baking adventure is one that I am quite proud of. On GAPS or a ketogenic diet, there’s no room for any type of flour, or even too many ground nuts. Ever since I dived into the world of nut-flour baking, I’ve been cautious to never exceed more than 1 cup of nuts in any given recipe, however I’ve been convinced that I needed at least some nuts for flavour and texture … I stand corrected.

These muffins are the real deal in terms of ketogenic properties and only use two powerhouse foods; fresh eggs and coconut oil. Yep that’s all, so they are virtually free of carbs (apart from the small, naturally occuring carb content of the eggs) and are high in beneficial, nourishing fats. They are suitable for virtually everyone, unless you have an egg allergy or gallstones (yep nut-free folks your time has come!).

They are super-rich (though that didn’t stop me from having two with dinner last night) and deliciously buttery, despite the total lack of dairy fat. They will sink in the middle, but the sides stay nice and puffed up, so if you use your imagination they look like a flower (the fallen centre is the heart of the flower and the puffy outsides, the petals).

As with all my muffins, I recommend you keep these in a container in the fridge, as the consistency and taste is better when they are chilled.

Other than that, the only other tip when making and eating these muffins is to be aware that they may induce a mini-detox – coconut oil is a very potent detoxifying agent due to its anti-microbial properties.

Update

• I’ve received a few complaints about this recipe of late, so please allow me to clarify a few things …
• These aren’t traditional muffins, they are for people on really restricted diets or those in nutritional ketosis, both for medical reasons. If you can eat nuts,  I really recommend you try your hand at these, these or even these muffins, as they will be far more “normal” and satisfying.
• Upon removing these muffins from the oven they will be extremely oily, that is why I recommended (above) cooling and refridgerating before consumption. This solidifies the coconut oil and egg to yield a fudgy consistency. Eat these babies straight from the oven and you’ll have yourself a gag-worthy oily mess. Consistency is key. You heard it here first.
• You may use 1 cup ghee or butter and 1 cup coconut oil for a slightly different flavour and if you only want to make a smaller, less oily batch (4 or so muffins) you can use just 1 cup of fat to the 6 eggs (one of my readers, shared this tip – thanks Cathy)
• Keep an open mind. Grain-free, sugar-free, nut-free baking is different to traditional muffins – don’t expect perfection. I’m excited about these muffins because when the instructions are followed to the letter (hint hint … REFRIDGERATION!!!!!!!!!!) they fit the ‘muffin’ bill. I don’t like them as much as my other muffin recipes, but I have friends that can’t eat nuts and are in nutritional ketosis for medical purposes and wanting inovative ways of keeping their coconut oil consumption high whilst staying sane and at least pretending they can enjoy something cace-like. This recipe was invented with them in mind.

Hard-core keto muffins

• 2 cups melted coconut oil (organic, virgin, unrefined)
• 6 fresh eggs (I buy fresh, local, chemical-free eggs from my local butcher, which are basically organic but without the certification and hefty price-tag. Just get the best quality that you can)

Method

Preheat an fan forced oven to 150 degrees C and line 8 muffin tin holes with muffin cases (I use the ‘If You Care’ brand which are chemical free and non-stick, the muffins peel right out of them so nothing is wasted!)

Pour both ingredients into a high-speed blender or food processor and blend for 1 minute on high. I use my Vitamix and attribute the successfullness to it’s incredible motor!

Divide batter evenly among the 8 lined muffin holes and bake for 30 minutes. Remove from the oven and cool for an hour or so before transferring to containers and refridgerating.

Enjoy for up to a week (this is how long they’ll keep – they may keep longer but as they contain eggs you don’t want to push your luck)

Anything I mention about ketosis or low-carb diets anywhere on this site is NOT medical advice, nor encouragement to take it on for yourself! Ketosis can be stressful for the body if undertaken for too long a time without (at the very least) ‘cycling’ some whole food carbohydrates into your daily regimen. It can also cause multiple nutritional deficiencies and/or predispose you to unwanted health conditions if not undertaken with care and a proper understanding of your unique requirements. If you are considering making drastic changes to your diet consult a qualified (and preferably recommended) nutritionist to ensure optimal safety.