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No-Corn Corn Muffins

November 12, 2020 by Erica 2 Comments

No-Corn Corn Muffins (2 of 3)

If you’re a fan of my no-corn cornbread, you’ll like these corn muffins. I don’t use any grain at all, just grain-free almond and coconut flour.

They’re easy to make dairy free by substituting butter for olive oil or another oil. I haven’t tested it yet, but I’ll get you can use apple sauce in place of butter as well. I use dairy-free milk in this recipe, but feel free to replace it with yogurt, cream, oat milk, or your favorite milk.

These corn muffins are great toasted, either in a toaster oven or regular oven at about 325 F for 10 minutes. They’re also great for making cornbread stuffing. Cut the muffins into small pieces, toast them, and then use them in herbed cornbread stuffing or savory cornbread sausage stuffing.

To make sure the muffins are easy to separate from the muffin liners, I use parchment muffin liners. Another option is to use silicon muffin molds.

No-Corn Corn Muffins

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5 from 1 vote

No-Corn Corn Muffins

These are easy to make dairy free and plant-based by substituting butter for olive oil or another oil.
I haven’t tested it yet, but I’ll get you can use apple sauce in place of butter as well. I use dairy-free milk in this recipe, but feel free to replace it with yogurt, cream, oat milk, or your favorite milk.
Servings: 6 muffins
Calories: 236kcal

Ingredients

  • 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup unsalted butter or olive oil
  • 2 tablespoons honey or maple syrup
  • 1/2 cup coconut milk or other milk
US Customary - Metric

Instructions

  • Preheat your oven to 325° F/165° C.
  • Line a muffin pan with 6 parchment muffin liners.
  • Mix or whisk all the dry ingredients in a bowl.
  • Mix or whisk the wet ingredients into the dry ingredients.
  • Pour the batter across the 6 liners and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Additionally, you can toast the tops of the muffins briefly in a toaster oven or bake the muffins another 5 minutes or so.
  • Cool and eat! Store in the refrigerator for a week or so, or freeze for a few months.

Nutrition

Calories: 236kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 192mg | Potassium: 76mg | Fiber: 3g | Sugar: 7g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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Filed Under: Breakfast, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Quick & Easy, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, coconut flour

Previous Post: « Baked Halibut
Next Post: Sautéed Super Greens »

Reader Interactions

Comments

  1. Pam Mc

    September 2, 2021 at 12:09 pm

    5 stars
    Easy and delicious!

    Reply
    • Erica

      September 2, 2021 at 3:43 pm

      Thanks! Great to hear 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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