Low-carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
Provided by Prestwood Family
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
- Combine coconut flour, sweetener, baking powder, and salt in a bowl. Mix with a fork to break up any clumps. Add eggs, almond milk, and butter; stir vigorously. Add vanilla extract; stir until batter is smooth and well combined. Fold in cranberries and minced jalapeno peppers.
- Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.
- Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 7.9 g, Cholesterol 128.8 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 327.6 mg, Sugar 1.3 g
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