These perfectly portioned Irish Soda Bread Muffins taste just like a traditional Irish Soda bread, but they're grain free, gluten free, and low carb!
Traditionally Irish Soda Bread is made with white or whole wheat flour, buttermilk and baking soda which acts as it's leavening agent. Obviously making a healthier version does require a change in the typical ingredients like the choice of flour. But capturing that texture was what I was going for in this recipe and I've got a pretty good feeling you're going to love it as well!
While my choice of ingredients might be quite unique, they work well together and form a delicious batter that creates a pretty terrific little biscuit. Even if you're not Irish or celebrate St.Patrick's day with the traditional Corned Beef and Cabbage, these biscuits will be ones you might enjoy any time of year.
I adapted my recipe slightly from my orginial grain free Irish Soda Bread which is fantastic as well. But for these little biscuits I wanted a little bit of a lighter texture than the dense bread provides.
You can choose to add currants or raisins, my family loved the currants in these, but honestly you can hardly taste a difference in my opinion. Currants are a little bit smaller and drier than raisins.
My family enjoyed these for breakfast, toasted with a little butter each morning. No need to wait until St.Patrick's Day comes around to make a fabulous muffin!
Low Carb (Nut Free) Irish Soda Bread Muffins
Ingredients
- 2 cups sunflower seeds raw, unsalted
- ½ cup ground flaxseed
- 2 tablespoons coconut flour
- ¼ cup Swerve sweetener granulated (or Stevia)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter cold, unsalted
- 2 eggs
- ¼ cup unsweetened coconut milk (or buttermilk)
- ¼ cup raisins (or currants)
Instructions
- Preheat oven to 350 degrees.
- Grind the sunflower seeds in a food processor.
- Add the flaxseed, coconut flour, swerve, baking powder and salt.
- Pulse in the butter.
- Add in the eggs and coconut milk.
- Remove dough and transfer to a bowl.
- Mix in raisins or currants.
- Grease a muffin pan or use cupcake liners.
- Bake for 20 minutes.
- Reduce the temperature to 325 and bake another 5-10 minutes or until golden on top and toothpick in center comes out clean.
- Allow to cool, approximately 10 minutes, then remove from the tin before serving.
- Storage: room temperature for up to 4 days or freeze for 2 months
Notes
- If you don't have nut allergies like our family, try using the same amount of almond flour in place of the sunflower seeds. Also replace the baking powder with baking soda. Please come back and let me know if you made those substitutions and how they turned out.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Antoinette Heitmann
I have sunflower seed flour. Would you know how much of that I would use? I hate to buy sunflower seeds just to pulverize them when I already have the meal in my cabinet. I appreciate your expertise and recipes!
Brenda
You can use that you just should use maybe 1/2 cup less than the ground.
j
That worked to use about 1.5 cups of ground. I substituted finely ground pumpkin seeds as well. Really yummy!
Leonard Robert Darnell
does the texture and consistency allow for cutting them in half for a sandwich or egg muffin, etc.
Amy
I just took a batch from the oven and tried one. Yummy! I have made things before with sunflower seeds or sunbutter and wasn't crazy about it. I used about 2 T of swerve instead of the Stevia and did use currants. I will definitely be making these again! Thanks for the recipe.
Anna J
Do we need to use regular milk to make the buttermilk or will almond or cashew milk too?
Bonnie
Is there a substitute for the sunflower seeds? If so, what would the measurement be? I am able to use almond flour as well as coconut flour.
j
I just make it with ground-up pumpkin seeds instead. Ground them up fine in a coffee grinder. So yummy!
Wanda
Brenda, I ended up finding the recipe for your Irish Bread Muffins, it's under the Irish Bread Biscuits.
Can't wait to make them, they look yum. Your recipes are so healthy, thank you
Brenda
Thank you! There is a direct link right under the video at the bottom, in big bold letters which should bring you directly to the recipe.
Trudi Punch
I made a half portion of this today and produced 6 muffins. Very nice and very filling. I think I would make the same amount again but make it produce 9 muffins. Also, I think it might be nice with Hot Cross Bun spices too. Thank you for the recipe, we enjoyed it.
Brenda Bennett
Thanks so much for sharing your changes!
Wanda
Hi Brenda, i cant access the recipe of your Irish Bread Muffins
Susan
Keto diet here, do you think instead of buttermilk i could use almond milk with the vinegar? Does that even work? THANKS FOR THE RECIPE
Karyn
You state in the recipe if there are no nut allergies, you may substitute Almond meal. What will the measurements be for already ground almond meal?
Brenda
I would use 1 3/4 cup.