Hello friends! This is one of our staple recipes we use almost every month of the year. These muffins taste very much like a cornbread muffin and are great with a little honey drizzled on them. They can also serve as a base for Blueberry Muffins.
SCD 'Corn' Muffins
2018-02-01 19:54:52
Yields 12
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Nutrition Facts
Serving Size
63g
Yields
12
Amount Per Serving
Calories 211
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 113mg
38%
Sodium 38mg
2%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
0%
Sugars 3g
Protein 5g
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 teas. Salt
- 1/2 teas. Baking Soda
- 6 Eggs
- 1/2 cup Butter, melted
- 6 T. Honey
- 1/2 cup Coconut Milk, full fat
Instructions
- Preheat the oven to 350 F.
- Add muffin papers to muffin pan.
- Add dry ingredients to food processor and pulse a couple times.
- Add wet ingredients to the dry ingredients in the food processor. Pulse a few times and then let sit to allow the coconut flour to hydrate.
- Add 1/4 cup scoops of batter to muffin pan. Bake 30 minutes or until toothpick comes out clean.
- Cool, serve and enjoy!
Adapted from from Comfy Belly
Adapted from from Comfy Belly
We Cook to Cure https://www.wecooktocure.com/
Recent Comments