Savoury Muffins Recipe | Hawaiian-Style | Low Carb

This is like the muffin form of Hawaiian pizza hence I named the recipe Hawaiian-Style Savoury Muffins.? Pretty apt name because you can find ham, cheese and pineapple in the muffins. I actually made the white flour version a long while back. Check out my Cheese, Ham & Pineapple Muffin Recipe. This time round, I wanted to do low carb, healthier muffins so instead of white flour, I used coconut flour. As pineapple isn’t keto-friendly, this can’t be regarded as a keto recipe. For those of you on a keto diet, just remove the pineapple as there isn’t really a suitable keto substitute for it.?

I used paper muffin cups that were 7-cm in diameter and 5.5-cm in height. This recipe makes 10 muffins perfectly.

Different from the regular muffin

This Hawaiian muffin is a bit different from the regular muffin because it’s not the soft, airy kind. Coconut flour is very absorbent and normally requires more eggs for moisture but I didn’t want to go crazy with eggs so I added extra liquid (i.e. unsweetened coconut milk) instead. Do note the coconut milk I’ve used here (UFC Velvet Dairy Free Coconut Milk – Unsweetened) is those meant for direct consumption (like almond milk or soy milk), not the thicker type that you use for curries.

As you can see from the recipe below, I’ve also used psyllium husk and flax seed meal just to add more fibre into the muffins. I usually buy these healthy products off iHerb. Links to the respective product pages are provided in the recipe so just click on individual item and it will take you to the iHerb website. If you’re not an iHerb customer yet, you may want to sign up an account using my link here or my code AJV2831 to receive 10% off your first order.?

Savoury muffins with lots of ingredients

Ooh, seemed like I was too generous with the amount of ingredients, lol. Not a bad thing!? These muffins turned out really moist with a creamy texture that resembled that of mashed potatoes. Actually I thought they tasted somewhat like mashed potatoes too, lol. Combined with the fragrant parsley, cheesy cheddar and sweet pineapples, these savoury muffins with a lovely coconutty aroma are simply awesome. Best eaten warm!?

Hawaiian Muffins Recipe
Makes 10 muffins
  • 1 cup coconut flour (128g)
  • 2 tbsp psyllium husk
  • 2 tbsp flax seed meal
  • 1 tsp baking powder
  • 4 eggs
  • 350ml unsweetened coconut milk
  • 60g unsalted butter, melted & cooled
  • 150g cheddar cheese, shredded
  • 150g picnic ham, diced
  • 1 can pineapple slices (565g), diced
  • 50g chopped parsley
Preheat oven to 180 deg C with fan mode on. Line a muffin tray with paper cups.
Combine flour, psyllium husk, ground flax seed, cheese, ham and pineapple in a large mixing bowl. Stir to mix.
In another bowl, whisk the milk, melted butter and eggs till smooth.
Gradually add the wet mixture to the dry mixture. Add the parsley and whisk till everything is well combined.
Spoon mixture into the muffin cups and bake for 20-25 minutes or till toothpick inserted in centre of muffin comes out clean.
Transfer the muffins onto a rack to cool slightly. Enjoy the muffins while they are still warm.

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