I will admit that I was dreaming of my mom’s braided cardamom currant bread this holiday season. I started thinking about how fragrant and delicious the cardamom spice is. One thought leading to another, I decided to start simple, with some grain free cardamom currant muffins. These are easy to whip up in about 10 minutes, and bake in less than 20 minutes.

As you are making these don’t forget to inhale the heady fragrance of the ground cardamom! These pair beautifully with some hearty winter soup, or with eggs and bacon on a Saturday morning.

Enjoy, and let me know what you think in the comments below!

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Grain Free Cardamom Currant Muffins {GAPS, Primal Friendly}

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  • Author: Melanie Christner - Honest Body
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
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Description

Grain Free Cardamom Currant Muffins

Ingredients

Scale
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon cardamom powder
  • 3/4 cup dried currants
  • 6 eggs (preferably pastured)
  • 1/2 cup organic butter, melted (alternatively use coconut oil)
  • 1/3 – 1/2 cup raw honey (depending on your sweetness preference)
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line 12 muffin cups with liners.
  3. Combine the eggs, butter, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  4. Combine the coconut flour, baking soda, salt, cinnamon, cardamom and currants in a bowl.
  5. Add the wet ingredients to the dry and mix well so there aren’t any clumps. (Give the coconut flour a minute or two to absorb the moisture and expand)
  6. Divide the batter evenly among the prepared muffin cups, filling about 3/4 full.
  7. Bake for 18 – 20 minutes, or until a toothpick comes out clean.

 

 

8 thoughts on “Grain Free Cardamom Currant Muffins {GAPS, Primal Friendly}”

    1. Melanie Christner

      Hi JoAnne,

      Absolutely 🙂 Coconut flour is highly absorptive and expands as it takes in the moisture from the eggs, etc.

      Enjoy,
      Melanie

      Reply
  2. Juliea

    Of all the coconut flour muffin recipes I have tried this one gives the best texture. And they are delicious~ (my family loves them too!)

    Reply
  4. Santan

    Love this recipe but can barely tolerate dried currants, raisins, cherries etc, what would be suitable alternative for combining with cardamom, cinnamon, some rose water?

    Reply
    1. Deanna

      Hi Santan!
      This recipe is very versatile. In fact, for Christmas, I substituted some of the spices for a more gingerbread spice (adding cinnamon, clove, and lots of ginger!) and added a struesel type topping to make a coffee cake. I used frozen cranberries in the coffee cake that they were delicious! You can substitute any berry or dried fruit that you do tolerate, but you can also just skip them if you do not tolerate fruit well. The recipe still turns out fine. You might try pistachio with the cardamom and rose water. Sounds lovely.

      Let us know what you end up making and how it turns out!

      Warmly,
      Deanna
      Certified GAPS Coach and Honest Body Assistant

      Reply

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