About
If you are missing corn muffins, these are a great replacement! They have a similar texture and a slight sweetness that would be great paired with a main dish!
Ingredients
- ½ cup coconut flour
- ⅛ teaspoon kosher salt by no name
- 1 tablespoon baking powder
- 5 large raw egg
- 5 tablespoon coconut oil
- 6 tablespoon the ultimate icing sugar replacement by swerve
Instructions
- Preheat an oven to 350 F. Prepare a muffin tin lining it with silicone liners or paper liners, spraying each with nonstick cooking spray. In a food processor, combine the coconut flour, coconut oil, salt, baking powder and confectioners sugar together. Pulse until combined and crumbly.
- Add the eggs and blend until just mixed. Allow the mixture to set up for a few minutes and it will thicken.
- Scoop evenly into 10 liners and bake for 16-18 minutes until puffed and golden brown on top. Allow to cool slightly before attempting to remove from the liners if using silicone.
Nutrition Facts
- Servings: 10
- Calories: 127.9kcal/535.0kJ (per serving)
- Fat: 10.2g (per serving)
- Carbs: 9.3g (per serving)
- Protein: 3.9g (per serving)
