Cornbread Muffins | PALEO
Servings: 18 muffins
Calories: 147kcal
Ingredients
- 5 eggs
- 3/4 cup coconut milk (cashew or almond will work)
- 1/4 cup ghee, melted
- 1/4 cup honey
- 1 tsp apple cider vinegar
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with parchment paper cups or silicone baking cups to keep the muffins from sticking.
- In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.
- In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).
- Add the dry ingredients to the wet slowly until fully incorporated and smooth.
- Distribute the batter evenly into the muffin tin (I added 6 standing silicone muffins cups to a baking sheet to make 18 total muffins). Transfer to the preheated oven, and bake for 20 to 25 minutes or until muffins are golden brown on top and a toothpick comes out clean.
Notes
- To make this in a skillet or baking dish, grease the dish thoroughly with ghee or line with parchment paper to keep the bread from sticking. Bake for 30 minutes or until golden brown & cooked through.
Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 151mg | Fiber: 2g | Sugar: 5g | Iron: 1mg