I’m always a sucker for a soft muffin. Especially if it’s warm and oozing with melty, warm butter. Nothing really beats that, no matter how allergic I may be to dairy!
I recently gave into that craving to give these muffins a try.
The originally recipe (you can find the link below) called these corn muffins and baked them with three hot dog slices on top. I didn’t have any hot dogs, so I just made the muffins without.
I will say, that with hot dogs, this would really, actually resemble the flavor of a corn dog. It’s really that close. Yes, you can taste a bit of the coconut, but that sort of gets lost in the flavor combinations, particularly if you add the hot dog.
These were so good, and you can bet these will be my go-to breakfast muffin from here on out!
Feeling corn-y? Check out this gluten free cornbread from Flippin’ Delicious. A few small modifications can make it into a very tasty cornbread option with fewer carbs.
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This recipe adapted from Jays Baking Me Crazy
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. baking powder
- 1/4 cup coconut oil, melted
- 1/4 tsp. pure liquid stevia
- 1/4 cup unsweetened almond milk
- 3 large whole eggs
Preheat oven to 350 F.
In a medium mixing bowl, whisk together the dry ingredients.
In another medium mixing bowl, whisk together the wet ingredients. The oil may clump some from cooling down, but that's okay.
Combine the two mixtures and whisk thoroughly.
Pour into muffin tins and bake for 25-30 minutes.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):
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