Paleo Cornbread Muffins

5 steps

Updated at: Mon, 18 Nov 2024 01:26:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories162 kcal (8%)

Total Fat13.1 g (19%)

Carbs7.3 g (3%)

Sugars5.4 g (6%)

Protein4.8 g (10%)

Sodium134.1 mg (7%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

5eggs

¾ cupcoconut milk

cashew or almond milk will work

¼ cupghee

melted

¼ cuphoney

1 tspapple cider vinegar

2 ¼ cupsalmond flour

¼ cupcoconut flour

1 tspbaking powder

½ tspbaking soda

½ tspsalt

Instructions

Step 1

Preheat over to 350 degrees. Line a 12 cup muffin tin with parchment paper cups or silicone baking cups to keep the muffins from sticking.

OvenPreheat

Muffin Pan

Step 2

In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.

Bowl

eggs5

coconut milk¾ cup

ghee¼ cup

honey¼ cup

apple cider vinegar1 tsp

Step 3

In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).

Bowl

almond flour2 ¼ cups

coconut flour¼ cup

baking powder1 tsp

baking soda½ tsp

salt½ tsp

Step 4

Add the dry ingredients to the wet slowly until fully incorporated and smooth.

Step 5

Distribute the batter evenly into the muffin tin (I added 6 standalone muffin cups to a baking sheet to make 18 total muffins). Transfer to the preheated oven and bake for 20-25 minutes or until muffins are golden brown on top and a toothpick comes out clean.

OvenHeat