These muffins are incredibly moist and flavorful and can be made low-carb-high fat because they are rich in fat and protein. In that case; omit the raisins and fruit and replace honey or agave with 1/2 cup Stevia powder and reduce the amount of coconut flour with a table-spoon or two.
According to me, this recipe of saffron bread is tastier than the traditional Swedish saffron buns made of wheat flour. The coconut cream and coconut flour gives a tone of sweet, nutty coconut that goes great with honey, almond flour and saffron.
100 ml honey or Agave syrup or half and half
125 grams coconut oil or ghee + rapeseed oil (half-half)
1 gram of saffron
250 g of coconut cream
1 tbsp psyllium husk
150 g almond flour
75 g coconut flour
1/2 tsp vanilla powder
2.5 tsp of baking powder or 1.5 tsp of baking soda
1/2 cup of raisins (optional)
1-2 apples, peeled and cut into cubes (optional)
Vary with any other dried fruit or nuts. I tried a few of the muffins with figs and pistachios.
Beat eggs and sweetening fluffy. Melt the coconut oil or butter with saffron. Coconut oil melts faster than butter, so if you use it – heat it a little extra (just briefly) so that the saffron has time to color the fat properly.
Whisk in the coconut cream into the egg mixture. While stirring add the melted fat. Mix all dry ingredients together well and sift into the egg mixture. Mix in raisins and apple pieces if you wish.