Description
A Thanksgiving must-have, made healthier! These mini muffins are the perfect bite of cornbread, slightly sweetened from honey. Paleo, SCD, Grain-Free, Gluten-Free, Dairy-Free, Refined-Sugar-Free.
Ingredients
- 3/4 cup almond flour
- 1/3 cup almond meal
- 3 tbsp coconut flour
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 3 tbsp honey
- 3 eggs
- 1/2 cup almond milk
- 2 tbsp. coconut oil, melted
- 1/4 tsp. turmeric, optional for color
Instructions
- Preheat the oven to 350F and prepare a 24-count mini muffin tray by lightly greasing it with coconut oil.
- Combine all of the ingredients in the bowl of a 9-quart food processor. Pulse on high for about a minute, or until a cohesive batter forms.
- Use a 1.5 tbsp. measuring spoon to evenly scoop out the batter into the 24 muffin wells.
- Bake for 12-15 minutes, until the edges of each muffin are slightly golden-brown.
Notes
If you are strictly following the SCD, sub the baking powder for baking soda.
- Category: easy snacks
- Method: bake
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 2.5
- Fat: 5
- Carbohydrates: 4
- Fiber: 1
- Protein: 2
Keywords: paleo cornbread, specific carbohydrate diet, refined-sugar-free, gluten-free baking, healthy baking, almond flour, grain-free, paleo baking