Paleo Cornbread Muffins (Coconut Flour Muffins) with Jalapeños

Paleo Cornbread Muffins (Coconut Flour Muffins) with Jalapeños (Gluten-Free Recipe Analysis)

These low carb, paleo cornbread muffins with jalapeños are a new way to look at coconut flour muffins. So easy and so good, with only 8 common ingredients!

Full recipe at www.wholesomeyum.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

918g

Ingredients

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2/3 cup Coconut flour

0.67 cup (85g) Coconut Flour

85g

Ingredients

ORGANIC COCONUT (CONTAINS COCONUT).

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3 tbsp Erythritol ((or other granular sweetener of choice))

3 tbsp (36g) 100% Pure Erythritol Crystals

36g
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2 tsp Gluten-free baking powder

2 tsp (10g) Leavening Agents, Baking Powder, Low-sodium

10g
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3/4 tsp Sea salt

0.75 tsp (4.5g) Salt, Table

4.5g
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5 large Egg ((at room temperature))

5 large (250g) Egg, Whole, Raw, Fresh

250g
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1/3 cup Coconut oil ((measured solid, then melted))

0.33 cup (73g) Oil, Coconut

73g
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1/4 cup Unsweetened coconut milk beverage ((or any milk of choice))

0.25 cup (61ml) Unsweetened Coconut Milk

61g

Ingredients

ORGANIC COCONUT MILK, ORGANIC GUAR GUM.

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1/2 tsp Blackstrap molasses ((optional))

0.5 tsp (2.5ml) Molasses Blackstrap

2.5g

Ingredients

INGREDIENTS: MOLASSES

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2-3 tbsp LA MORENA® Sliced Jalapeños - 7 oz can ((drained, finely chopped)*)

14 oz (397g) La Morena, Jalapeno Peppers

397g

Ingredients

JALAPENO PEPPERS, TOMATO PURE, ONIONS, SOYBEAN OIL, CHEESE (MILK, SALT, RENNET) SUGAR, IODIZED SALT, VINEGAR, GARLIC AND SPICES.

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