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
- 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)
- 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
- 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.
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!
You can use that you just should use maybe 1/2 cup less than the ground.
Leonard Robert Darnell
does the texture and consistency allow for cutting them in half for a sandwich or egg muffin, etc.
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.
Do we need to use regular milk to make the buttermilk or will almond or cashew milk too?
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.
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
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.
Hi Brenda, i cant access the recipe of your Irish Bread Muffins
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
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?
I would use 1 3/4 cup.