My kids love corn muffins with just about any dinner I serve. So I set out to add a nutritional boost to my old recipe. No gluten, no sugar, no dairy and added collagen protein makes this a win in my book. And my daughter was sure to write down the recipe and call it “Mommy’s Famous Corn Muffins” she liked them so much.
If you want a grain free muffin, you can do 1 cup almond flour and omit the cornmeal. Either way these are great for chili night, salad night, or even for breakfast with some sugar free jam.
Ingredients:
- 1/2 cup Cornmeal
- 1/2 cup Almond Flour
- 1 tsp Xantham Gum
- 1/4 cup Monkfruit Sweetener
- 1/4 cup Collagen Powder (optional)
- 1 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/2 tsp Vanilla Extract
- 1 Egg, at room temperature
- 1/2 cup Coconut Milk, at room temperature
- 1/4 cup Coconut Oil, melted (even better with butter flavored coconut oil)*
Instructions:
- Preheat the oven to 350 degrees and line a 12 muffin pan with liners.
- Whisk together all dry ingredients (cornmeal through salt) in large mixing bowl.
- In a separate bowl, combine all the wet ingredients (vanilla through coconut oil).
- Add wet ingredients to dry ingredients and mix well. Allow to sit for 5 minutes to thicken.
- Fill cupcake tins 3/4 full then bake for 22-25 minutes or until toothpick in the center comes out clean.
