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.
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)*
Preheat the oven to 350 degrees and line a 12 muffin pan with liners.
Whisk together all dry ingredients (cornmeal through salt) in large mixing bowl.
In a separate bowl, combine all the wet ingredients (vanilla through coconut oil).
Add wet ingredients to dry ingredients and mix well. Allow to sit for 5 minutes to thicken.
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)