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Friday Foodspiration: Collagen Corn Muffins

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My kids love corn muffins with just about any dinner I serve. So I set out to add a nutritional boost to my old recipe. No gluten, no sugar, no dairy and added collagen protein makes this a win in my book. And my daughter was sure to write down the recipe and call it “Mommy’s Famous Corn Muffins” she liked them so much.

If you want a grain free muffin, you can do 1 cup almond flour and omit the cornmeal. Either way these are great for chili night, salad night, or even for breakfast with some sugar free jam.

Ingredients:

  • 1/2 cup Cornmeal

  • 1/2 cup Almond Flour

  • 1 tsp Xantham Gum

  • 1/4 cup Monkfruit Sweetener

  • 1/4 cup Collagen Powder (optional)

  • 1 tsp Baking Powder

  • 1/4 tsp Sea Salt

  • 1/2 tsp Vanilla Extract

  • 1 Egg, at room temperature

  • 1/2 cup Coconut Milk, at room temperature

  • 1/4 cup Coconut Oil, melted (even better with butter flavored coconut oil)*

Instructions:

  1. Preheat the oven to 350 degrees and line a 12 muffin pan with liners.

  2. Whisk together all dry ingredients (cornmeal through salt) in large mixing bowl.

  3. In a separate bowl, combine all the wet ingredients (vanilla through coconut oil).

  4. Add wet ingredients to dry ingredients and mix well. Allow to sit for 5 minutes to thicken.

  5. Fill cupcake tins 3/4 full then bake for 22-25 minutes or until toothpick in the center comes out clean.

*This is the butter flavored coconut oil I use to keep this dairy free (picture is a clickable link to view on Amazon)