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Almond Flour Corn Muffins
This easy gluten free almond flour corn muffins recipe is the perfect sweet and savory way to enjoy this nostalgic favorite.
Course
Side Dish
Cuisine
American
Keyword
gluten free
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
large muffins
Calories
265
kcal
Author
Amanda McGillicuddy
Equipment
Muffin tin
Mixing bowl
Whisk
Silicone muffin liners
Ingredients
2 ¼
cup
Cornmeal
¾
cup
Almond flour
3
tsp
Baking powder
1 ½
tsp
Baking soda
1 ½
tsp
Pink Himalayan salt
(note to self: consider reducing salt when testing again)
¾
cup
Coconut milk
Full fat
6
tbsp
Honey
6
tbsp
Butter
Melted
1 ½
tbsp
Lemon juice
2
Egg
Instructions
Preheat oven to 400 F. Line muffin tin with silicone muffin liners or regular liners.
Combine all ingredients in large mixing bowl. Whisk until everything is incorporated.
Using spoon, scoop cornbread mix into the lined muffin tin filling the wells completely.
Bake for 12-15 minutes or until the muffins can be pierced cleanly with a fork and the tops are golden brown.
Nutrition
Serving:
1
muffin
|
Calories:
265
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
15
mg
|
Sodium:
624
mg
|
Potassium:
133
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
177
IU
|
Vitamin C:
1
mg
|
Calcium:
88
mg
|
Iron:
2
mg