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December 5, 2011

Pecan Coconut Muffins

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These pecan coconut muffins are so delicious that you’ll have a hard time eating just one!

These amazing pecan coconut muffins are so good, you can't eat just one! Freeze a batch for easy breakfasts on busy mornings.

Almond flour is a relatively new ingredient for most of use, especially those who’ve recently gone gluten or grain free. I’ve received many questions about this flour, so today let’s have a little review and discussion about this versatile ingredient.

I’ve seen two kinds of almond flour on the market – blanched almond flour and almond meal. Blanched almond flour is ground almonds that have previously had the skins removed. Almond meal (sometimes also sold as “almond flour”) is ground almonds with the skins intact. I prefer blanched almond flour because the skins of the almond have been removed. Almonds contain phytic acid – an enzyme inhibitor and most of this phytic acid is found in the skin. While I usually soak and dehydrate nuts before consuming, I have found it a bit easier to purchase blanched almond flour because I don’t need to be as concerned about the phytic acid. And as an added bonus the flour is ground much finer than I can do myself at home. If you can get a good price on whole almonds, grinding the almonds yourself in a food processor, spice mill, or vitamix after they have been soaked and dehydrated is an easy way to make the flour at home.

These amazing pecan coconut muffins are so good, you can't eat just one! Freeze a batch for easy breakfasts on busy mornings.

I only use almond flour for the occasional treat, because of the price. I’ve found it cheaper to buy almond meal/flour at the store versus making it myself at home. A few good sources include: Azure Standard, Amazon (NOW Foods brand), Honeyville, or Trader Joe’s.

Last week I asked everyone on Facebook what brands they liked best and if they had any favorite tips for making their own. Here are some great tips:

* I’ve had the best luck making almond flour with slivered or sliced almonds in a coffee grinder.

* My sister is a pastry chef who told me to put the almonds in the refrigerator before grinding them to prevent the almonds from turning into almond butter.

* I make my almond flour in small batches in the Vitamix and then transfer it to a spice grinder to finish it off. – Susan

* I buy almond flour in the bulk section at my local Sprouts market. Almonds are $6-7 a pound, but the almond flour is $4.99 a pound.

* My favorite brand is Honeywell. They occasionally offer free shipping, so I order in large batches when the shipping is free.

Do you have a favorite way to make your almond flour, or a favorite brand you use? 

My mom makes a version of these muffins which we call “tiny sinfuls” because you can’t just eat one. She sells her little pecan muffins in her two shops in the Dallas area and they’re always a huge hit during the holidays. I took this family favorite and converted it to grain free. My oldest daughter and I had to freeze the muffins in fear of eating every last one!

Serves: Makes about 32 mini muffins

Pecan Coconut Muffins (Grain Free)

I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.

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Ingredients

    For the batter:
  • 3/4 cup almond flour
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons grain-free baking powder (see above)
  • 1/2 cup muscovado sugar (or a very dark brown sugar)
  • 1/2 cup unsweetened coconut
  • 1/2 cup unsalted butter or ghee, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Grease your mini-muffin tin with coconut oil or line with muffin liners. Whisk almond flour, coconut flour, baking powder, muscovado and coconut in a large mixing bowl. Whisk in butter, vanilla and eggs. Stir in nuts. Using a teaspoon, spoon batter into muffin cups. Bake 11 minutes until just golden brown. Serve. These keep well at room temperature in an airtight container for up to 3 days.
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Filed Under: Baking, Breakfast, Desserts, Gluten Free Recipes, Grain Free Recipes, Holiday, Paleo Recipes, Thanksgiving, Uncategorized | 68 Comments

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68 Comments

  1. bridget {bake at 350}

    December 5, 2011 at 7:27 am

    I have a gluten-free friend...I can't wait to make these next time she comes to visit! Thank you!
    to bridget {bake at 350}" aria-label='Reply to this comment to bridget {bake at 350}'>Reply to this comment
  2. Katrina

    December 5, 2011 at 7:29 am

    These sound so yummy! I love adding a bit of coconut to muffins. Yum!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
    • Lisa

      December 2, 2022 at 12:09 pm

      I cannot eat sugar. What other sweetener that has identical flavor can I use?
      to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
      • Deliciously Organic

        December 5, 2022 at 9:56 am

        I haven't tested this recipe with substations, so I don't know what would lend the exact same flavor and texture.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Sam

    December 5, 2011 at 9:59 am

    These sound great! I am making them for (a late) breakfast! I am assuming the eggs go in with the butter and sugar? Also, why in all your almond flour/gluten free baking do you just use a bit of coconut flour? I love the flavor and would like to add more, but I am assuming it's a baking/texture thing?
    to Sam" aria-label='Reply to this comment to Sam'>Reply to this comment
    • Deliciously Organic

      December 5, 2011 at 1:05 pm

      Oops! Thanks for catching that. Yes, the eggs go in with the butter and vanilla. I made the edit. I use a little bit of coconut flour to get the texture I'm going for. Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Erika

    December 5, 2011 at 1:03 pm

    Yum yum yum! I have really enjoyed the latest posts with ideas for holiday goodies that I don't have to feel so guilty about eating.
    to Erika" aria-label='Reply to this comment to Erika'>Reply to this comment
  5. Sarah

    December 5, 2011 at 7:15 pm

    I have made your tiny pecan muffins before and couldn't get enough of them. These sound like they will be equally delicious! Thanks!
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
  6. Laura

    December 6, 2011 at 6:10 am

    I will try this asap! One trick I learned is to grind the almonds with some of the sugar or the flour in the recipe to prevent the almonds from turning into butter.
    to Laura" aria-label='Reply to this comment to Laura'>Reply to this comment
  7. Amy Johnson

    December 6, 2011 at 11:50 am

    I couldn't find almond meal or flour yesterday at one store but found pecan meal and bought it. Wonder how that would work in this and other recipes for baking?
    to Amy Johnson" aria-label='Reply to this comment to Amy Johnson'>Reply to this comment
    • Deliciously Organic

      December 6, 2011 at 11:52 am

      I haven't used it, but I don't see why it wouldn't work well in any of the grain free baking recipes. Let me know how it goes!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Amy

        December 7, 2011 at 10:28 am

        I will. I think I may try some tonight or tomorrow. Will let ya know!
        to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Karen

      December 7, 2011 at 12:21 pm

      Trader Joes has almond meal "Just Almond Meal" (with the skins) I use it for baking the muffins on this site. FYI - I like to eat the whole muffin and I've found that the grain free muffins I've baked, part of the muffin sticks to the muffin wrapper. So, I've started to grease the muffin tins with coconut oil and leave out the wrapper. It's a little more cleanup, but, at least I get the whole muffin :)
      to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
      • Deliciously Organic

        December 7, 2011 at 1:56 pm

        Great idea!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Tosha McDugle

        June 17, 2013 at 8:16 pm

        They make muffin cups out of parchment paper now. The parchment just falls right off the muffin! I got them from Azure, but just google it to find them elsewhere.
        to Tosha McDugle" aria-label='Reply to this comment to Tosha McDugle'>Reply to this comment
  8. Wendy Hondroulis

    December 6, 2011 at 2:39 pm

    Oh my goodness do these little gems look yummy!
    to Wendy Hondroulis" aria-label='Reply to this comment to Wendy Hondroulis'>Reply to this comment
  9. marla {family fresh cooking}

    December 8, 2011 at 5:10 am

    Love the info about how people source their almond flour. We go through loads of it here as well. Lately I have been preferring the almond meal more myself. Lovely little muffins :)
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  10. Nicole Kavanagh

    December 8, 2011 at 4:31 pm

    I am eating one of these delightful little muffins right now, warm from the oven. What a great recipe! I agree, the mixture of almond flour with coconut flour is a winner. My grain free journey started a month after yours. I am enjoying the results - the weight loss, the energy, less pain in my way too early arthritic hands (I am not yet 40). Last night I decided to have whole grain penne pasta in the interest of time, and it wasn't half as good as the spaghetti squash with bolognese tonight. I think my taste buds have changed! Thanks for the great recipes and please keep sharing your grain-free experience. I have directed lots of people here and they all find it very inspiring.
    to Nicole Kavanagh" aria-label='Reply to this comment to Nicole Kavanagh'>Reply to this comment
  11. Mya

    December 10, 2011 at 8:26 am

    I made these this morning. They are absolutely delicious little bites. I used sucanat for my sweetener and a mixture of coconut oil (mostly) and butter. I like the mixture of almond meal with coconut flour in baking. I used Trader Joes almond meal. I've lost 10 pounds effortlessly since I joined you on the grain free challenge with only 2 pounds to go. I'm loving it! My sweet tooth and uncontrollable cravings are gone and I was a hopeless chocoholic. Seriously. Thank you Carrie for all your encouragement and delicious food.
    to Mya" aria-label='Reply to this comment to Mya'>Reply to this comment
  12. Kelley

    December 12, 2011 at 9:59 am

    I made these yesterday and they are delicious! I'm going to have to freeze them so I don't eat them all. Next time I want to put a little cinnamon in the batter. YUM!!
    to Kelley" aria-label='Reply to this comment to Kelley'>Reply to this comment
  13. Susan

    December 15, 2011 at 9:15 am

    Made these and they are the best muffins. I am thinking about making another batch and drizzling a little chocolate on them. So far I have made two of your grain free muffin recipes and both have turned out GREAT!! Thank you.
    to Susan" aria-label='Reply to this comment to Susan'>Reply to this comment
  14. Renee

    December 16, 2011 at 4:15 pm

    I made these today and they are fabulous. They come together quickly too. Thanks so much for the wonderful recipes.
    to Renee" aria-label='Reply to this comment to Renee'>Reply to this comment
  15. Celestine

    December 29, 2011 at 1:17 pm

    I just made these and I'm wondering if they will freeze well or not? They are delicious but I'd like to make them last longer than three days at room temp...thanks for the recipe! :)
    to Celestine" aria-label='Reply to this comment to Celestine'>Reply to this comment
    • Deliciously Organic

      December 30, 2011 at 5:57 am

      Yes, they freeze well. Place them in an airtight container and they will last in the freezer for about 2 months.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Cristie

    January 1, 2012 at 11:33 am

    I would love to try these but have a nut allergy in our house. Something I could switch for the almond flour with the same texture results. Doesn't necessarily have to be grain free. I'm just not familiar enough with working with all the different flour/meals to know what might be a good substitute. The coconut flour should be fine.
    to Cristie" aria-label='Reply to this comment to Cristie'>Reply to this comment
    • Deliciously Organic

      January 2, 2012 at 10:23 am

      I don't know how to make these nut free and grain free, but here's my suggestion for a gluten free version: Replace 3/4 cup almond flour with 1/4 cup rice flour, 1/4 cup arrowroot, 1/4 cup sorghum flour and 1/2 teaspoon unflavored gelatin. If you try it, let me know how they turn out!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Frugal Jen | Frugal, Freebies and Deals

    January 1, 2012 at 4:36 pm

    OK- just made these, they look a bit darker than yours, but they are SUPER yummy!! I think I may have to take the basic recipe idea and make a waffle version.. serve the pecans on top with coconut whipped cream and maple syrup. jenetta
    to Frugal Jen | Frugal, Freebies and Deals" aria-label='Reply to this comment to Frugal Jen | Frugal, Freebies and Deals'>Reply to this comment
  18. Pam

    January 3, 2012 at 4:16 pm

    Oh, boy, are these wonderful. Teens are already fans (they just came out of the oven). One batch will not be enough for this family! :)
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
  19. Carol

    January 20, 2012 at 10:42 am

    Can coconut oil be used in place of the butter?
    to Carol" aria-label='Reply to this comment to Carol'>Reply to this comment
    • Deliciously Organic

      January 20, 2012 at 1:55 pm

      I wouldn't recommend it as it will change the texture of the muffins.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • annalauranelson

      March 9, 2012 at 8:21 am

      I made these a few days ago using half butter half coconut oil, and they turned out perfect. I also used ground hazelnuts instead of almond meal. They were incredible & tasted like pecan pie!
      to annalauranelson" aria-label='Reply to this comment to annalauranelson'>Reply to this comment
      • Deliciously Organic

        March 9, 2012 at 9:27 am

        I love the idea of hazelnuts in these muffins. I'll have to give that a try!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Katherine

    December 5, 2012 at 4:05 pm

    I am taking this home to visit family so I can have a "safe" treat to enjoy. Thanks!
    to Katherine" aria-label='Reply to this comment to Katherine'>Reply to this comment
  21. Diana Severnak

    December 6, 2012 at 4:20 am

    Just made these! They are sooooo good! Definitely have to eat more than just one. I substituted Grade B maple syrup for the sugar. I also added some dried cranberries. The mix of coconut flour and almond meal makes for a nice texture. I hadn't thought of trying that. Thanks for the recipe!
    to Diana Severnak" aria-label='Reply to this comment to Diana Severnak'>Reply to this comment
  22. Kelly

    December 9, 2012 at 9:42 am

    Hi there! I made these muffins this am with a few small changes. I added mini chocolate chips instead of nuts and I greased my muffin tins instead of papers. I had a problem where my muffins were so crumbly that they all broke in half when taking them out of the tins. I even let them cool first. They were still AMAZING, just a bit crumbly. Any thoughts? Thanks!
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
    • Deliciously Organic

      December 10, 2012 at 8:28 am

      I've never made this recipe with chocolate chips, so I can't say for sure what went wrong. My best guess is that the chocolate chips had too much moisture and so the muffins wouldn't hold together.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Mal

    January 11, 2013 at 12:59 pm

    Is there a grain-free flour that you use for non-sweets? Like to dust chicken with, or add to stews to thicken it? Also, I just read somewhere else that organic spelt and quinoa are good grains, so now I'm confused. Thanks for your help! M
    to Mal" aria-label='Reply to this comment to Mal'>Reply to this comment
    • Deliciously Organic

      January 12, 2013 at 10:19 am

      Almond flour and/or coconut flour are great for dusting meats with. I use coconut flour as a thickener for stews. I usually use a bit less than what's called for in the recipe. For instance, if a recipe calls for 2 tablespoons white flour, I'll use 1 tablespoon coconut flour. Spelt and Quinoa are good grains, if prepared correctly and the body can tolerate them. I've personally been on a grain-free diet for over a year now because my body has a hard time digesting grains. I hope to add a few traditionally prepared grains back into my diet one day in the future!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Karen

    April 6, 2013 at 1:11 pm

    These are amazing ... I'm gonna make a triple batch next time. Popped right out of mini cupcake pans greased with coconut oil, where do you find liners for mini cupcakes? Thx for a great recipe!!
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
  25. Jennifer

    October 24, 2013 at 10:25 am

    Would coconut sugar work?
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
    • Deliciously Organic

      October 24, 2013 at 12:05 pm

      You could use coconut sugar, but stir in 2 teaspoons of raw honey or maple syrup until the sugar is damp.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jennifer

        October 24, 2013 at 1:22 pm

        Thank you!
        to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
  26. Jill

    October 24, 2013 at 10:28 am

    Does almond flour contain gluten? I thought these were GF? Thanks! Looks delicious!
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
    • Deliciously Organic

      October 24, 2013 at 12:05 pm

      Almond flour doesn't contain any gluten, so yes, these are gf.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. Leona

    October 26, 2013 at 10:36 am

    I made these today they are absolutely delicious only I did not use the muscovado, I did not have any so I used that Raw natural maple syrup. All I can say is yummy yummy yummy and thank you for your experimentation
    to Leona" aria-label='Reply to this comment to Leona'>Reply to this comment
  28. Gisele Pomerleau

    November 23, 2013 at 3:28 pm

    I used coconut sugar with 2 tsp of maple sugar, as suggested in the earlier comments. I didn't have mini muffin tins so I used regular muffin tins (oiled instead of muffin papers), using approx.1 & 1/2 tablespoons of the batter per unit. I also cooked them for 2 more minutes 'til brown & to ensure fully cooked. Yum! My 7 yr old grandson said they look like cookies! Grandpa loved them, as do I!
    to Gisele Pomerleau" aria-label='Reply to this comment to Gisele Pomerleau'>Reply to this comment
  29. Sandy

    March 11, 2014 at 7:33 pm

    Baked these last night! Used Coconut sugar. They were great my daughter loved them. Next time I will add some spices, such as cinnamon, nutmeg, ginger or pumpkin pie spice mix To make these even more delicious! Great recipe! Thanks
    to Sandy" aria-label='Reply to this comment to Sandy'>Reply to this comment
  30. Alli

    March 31, 2014 at 12:27 pm

    I don't have any almond flour. Could you use all coconut flour?
    to Alli" aria-label='Reply to this comment to Alli'>Reply to this comment
  31. Debbie P.

    May 5, 2014 at 1:02 pm

    OK, this is a late post and question, but hopefully you'll see it. I see that coconut oil is not a recommended substitution for butter, so would the Earth Balance vegan stick "butter" work - or do you think it would? I'm assuming it would...
    to Debbie P." aria-label='Reply to this comment to Debbie P.'>Reply to this comment
  32. Kymn

    September 2, 2014 at 1:49 pm

    Hi These look so yumm. Question what can I substitute for Egg we have an egg allergy in our house? OR what is egg used as in the receipe? Then I can use the correct substitute Thanks
    to Kymn" aria-label='Reply to this comment to Kymn'>Reply to this comment
  33. Francesca

    September 11, 2014 at 7:18 pm

    The best way I found to make almond flour was in the mixer using the grating attachment (not shredding). I've done that with a Bosch mixer. Now, I have a magimix and in the US they don't sell the grating disc, I brought it back from Europe during the summer. Now I don't have a dehydrator anymore, I'll dry the blanched almonds in a very low oven and let you know how it goes with this disc. I can clearly see with parmigiano. To grate it properly, the Italian way in light snowy pillows, you need a star grater ( look for the microplane parmigiano grater to see what I'm talking about), if you cube your parmigiano and process in the mixer it will feel grainy. Same for the almonds. In my region in Italy most of the traditional holiday cookies are made with almond, blanched, dried in the sun and often hand milled. Hope it helps. Francesca
    to Francesca" aria-label='Reply to this comment to Francesca'>Reply to this comment
  34. Francesca

    October 3, 2014 at 6:05 am

    I tried to make my almond and hazelnut flour in the magimix, with the grater disc. I didn't realized there is a problem with the design of the magimix that I didn't have with the bosch. There is a gap between the disc and the sides of the bowl and while the mixer is grating fall pieces of nut will fall from the gap. I had to sift the flour. The grated flour is great, the rest of the flour I had to process with a coffee grinder, and it's not so great, even the color is different. I noticed that also the hazelnut flour sold at nuts.com is dark, meaning that not all the skin has been removed, the one I made is very light in color and texure. Although it's not always cheaper to make your nuts flour at home, and also very time consuming, it was great to be able to make you own flour, buying at Trader's Joes hazelnut and cashews and making your own flour can the still convenient.
    to Francesca" aria-label='Reply to this comment to Francesca'>Reply to this comment
  35. Nicole

    November 17, 2014 at 5:17 am

    Hi If I make these as regular muffins and not mini how long do you think i should bake them for?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
  36. Erin

    January 3, 2017 at 9:01 am

    These are WONDERFUL! I used only 1/4 C coconut sugar and decreased the butter to 5 T so I could add 1/4 C maple syrup. They are a huge hit- thank you!
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
  37. Adela

    October 17, 2017 at 4:25 pm

    I am allergic to almonds. Would coconut flour or sorghum flour work in the recipe?
    to Adela" aria-label='Reply to this comment to Adela'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    December 5, 2011 at 3:06 pm
    [New Post] Pecan Coconut Muffins: http://t.co/4U43uvr3 #grainfree #glutenfree #organic #gf #realfood
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Tickled Red says:
    December 5, 2011 at 3:06 pm
    YUM! RT @delorganic: [New Post] Pecan Coconut Muffins: http://t.co/sGBU4pND #grainfree #glutenfree #organic #gf #realfood
    to Tickled Red" aria-label='Reply to this comment to Tickled Red'>Reply to this comment
  3. Simpli says:
    December 5, 2011 at 4:29 pm
    YUM! RT @delorganic: [New Post] Pecan Coconut Muffins: http://t.co/sGBU4pND #grainfree #glutenfree #organic #gf #realfood
    to Simpli" aria-label='Reply to this comment to Simpli'>Reply to this comment
  4. Food Journal – Too Much Sugar? says:
    December 6, 2011 at 8:03 am
    [...] 2 pecan coconut muffins (100% grain-free). I used coconut sugar to sweeten mine.  Click here for recipe. [...]
    to Food Journal – Too Much Sugar?" aria-label='Reply to this comment to Food Journal – Too Much Sugar?'>Reply to this comment
  5. Bread Pudding with Chantilly Cream (Grain Free!) says:
    December 7, 2011 at 8:23 am
    [...] cup butter, melted and cooled 1 1/2 cups milk (can be substituted with coconut milk) 1 recipe of pecan coconut muffins, stale and broken into bite-size [...]
    to Bread Pudding with Chantilly Cream (Grain Free!)" aria-label='Reply to this comment to Bread Pudding with Chantilly Cream (Grain Free!)'>Reply to this comment
  6. Chocolate Coconut Mini-Muffins | She Wears Many Hats says:
    December 29, 2011 at 4:33 pm
    [...] recipe I’m sharing with you today, Chocolate Coconut Mini-Muffins, is one that I adapted from one of Carrie’s for a grain-free dessert option during the holidays. I made two batches. Neither of which lasted [...]
    to Chocolate Coconut Mini-Muffins | She Wears Many Hats" aria-label='Reply to this comment to Chocolate Coconut Mini-Muffins | She Wears Many Hats'>Reply to this comment
  7. {Almost} Wordless Wednesday: Pecan Coconut Muffins | The Spicy RD says:
    January 25, 2012 at 7:20 am
    [...] these AMAZING Pecan Coconut Muffins {kept all the ingredients the same except used melted virgin coconut oil in place of the butter} by [...]
    to {Almost} Wordless Wednesday: Pecan Coconut Muffins | The Spicy RD" aria-label='Reply to this comment to {Almost} Wordless Wednesday: Pecan Coconut Muffins | The Spicy RD'>Reply to this comment
  8. Fawnette Wodke says:
    February 23, 2012 at 8:21 pm
    Wow, these are delish! Grain-free Pecan Coconut Muffins http://t.co/4UJCtijG
    to Fawnette Wodke" aria-label='Reply to this comment to Fawnette Wodke'>Reply to this comment
  9. Wodke Hawkinson says:
    February 26, 2012 at 1:54 am
    Wow, these are delish! Grain-free Pecan Coconut Muffins http://t.co/4UJCtijG
    to Wodke Hawkinson" aria-label='Reply to this comment to Wodke Hawkinson'>Reply to this comment
  10. Smoked Salmon, Poached Eggs and Micro Greens says:
    March 9, 2012 at 11:58 am
    [...] Cups Grain Free Blueberry Muffins Creamed Kale and Eggs Pancakes and Waffles Grain Free Granola Pecan Coconut Muffins Huevos Rancheros Homemade [...]
    to Smoked Salmon, Poached Eggs and Micro Greens" aria-label='Reply to this comment to Smoked Salmon, Poached Eggs and Micro Greens'>Reply to this comment
  11. Coffee Cake Recipe says:
    September 8, 2012 at 1:02 pm
    [...] Click Here [...]
    to Coffee Cake Recipe" aria-label='Reply to this comment to Coffee Cake Recipe'>Reply to this comment
  12. Ravyn Steele says:
    December 6, 2012 at 1:27 am
    These look delicious and they're healthy. If anyone makes them before I get a chance, let me know how they are. http://t.co/xdt3bzBC
    to Ravyn Steele" aria-label='Reply to this comment to Ravyn Steele'>Reply to this comment
  13. RebeccasNaturalFood says:
    December 6, 2012 at 8:39 pm
    This #recipe for #grain-free #gluten-free muffins sounds delicious! http://t.co/jqPoq09W
    to RebeccasNaturalFood" aria-label='Reply to this comment to RebeccasNaturalFood'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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Top 50 Tips and Resources to
Support Your Thyroid

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How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

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15 Flavored Water Recipes

Angel Food Cake (Grain-Free, Paleo)

How to Make and Use Castor Oil Packs

The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

Fermented Salsa Recipe

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