Summer Savory Herb Muffins with Tzatziki

2 tablespoons coconut flour
2 tablespoons ground flax meal
1/2 teaspoon baking soda
1 tablespoon nutritional yeast
1/2 tablespoon za'atar spice mix
1/2 teaspoon fleur de sel (or sea salt)

3 eggs (at room temperature)
2 tablespoons coconut oil (melted)
3 tablespoons water
1 small red onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup mixed seeds (e.g. pumpkin seeds, sunflower seeds, flax seeds, sesame seeds)

2 cups full fat yogurt
1 small cucumber, peeled and deseeded, then very finely chopped
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt (or to taste)
1/4 cup parsley or chives, very finely chopped

Yields 4-6

Preheat oven to 200C/400F. Line or grease muffin molds.
In a bowl, combine coconut flour, flax meal, baking soda, nutritional yeast, salt, and za'atar. Mix well.
In another bowl, lightly beat the eggs. Stir in coconut oil and water. Combine wet and dry ingredients. Make sure there are no lumps int he batter. Stir in onion, parsley and seeds.
Fill the muffin molds with the batter. Bake for 25 minutes or until tester comes out clean.

Combine all ingredients in a bowl and stir well. Transfer to airtight container and keep in the fridge for a couple of hours for the flavors to blend. Serve cold from the fridge.

© Anja's Food 4 Thought. Recipe from