Go Back

Corn Muffins With Almond Flour

This recipe is in honor of South Africa. It uses almond and coconut flour.
Print Recipe Pin Recipe

Ingredients
  

  • 1 Cup Almond Flour
  • 1 Cup Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Erythritol
  • 1/4 Teaspoon Stevia
  • 1/2 Cup Almond Milk
  • 1/2 Cup Water
  • 3 Large Eggs
  • 12 Ounces Corn canned drained corn or frozen, cooked corn

Instructions
 

  • Preheat the oven to 400 degrees F
  • Spray a 12-hole muffin pan with cooking spray
  • Mix dry ingredients in a medium mixing bowl
  • Beat eggs, milk, and water and stir into the dry mixture
  • Add the corn and mix well. (Dough will be more compact than typical cornbread dough)
  • Spoon into muffin pan (These will fill a hole to the top)
  • Bake about 30 minutes until a little brown on the edges.
  • Remove from the oven and let cool.

Notes

These are a dense muffin. When you pack these in the pan, you will find they remain this way.  To make a lesser full muffin, try making 24 muffins and half filling the muffin pans. I use silicone muffin pans to eliminate sticking.
Varying oven temps could cause these to be ready sooner or later than estimated.
Add-ins: Try fiesta corn, or fresh off the cob corn. Jalapeno peppers could be added but be sure and pre-cook before adding. Coconut flour tends to absorb liquids, and therefore it is better to pre-cook added ingredients.
Calories: 94 (10 grams carbohydrates; 4 grams fiber)
Tried this recipe?Let us know how it was!