Cranberry Jalapeno "Cornbread" Muffins

Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Prestwood Family

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.

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  • 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.

Cook's Note:

Substitute avocado oil for the butter if desired.

Nutrition Facts

Per Serving:
121 calories; protein 3.9g; carbohydrates 7.9g; fat 10.8g; cholesterol 128.8mg; sodium 327.6mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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lutzflcat
Allstar
Rating: 5 stars
08/20/2018
8.19.18 Never tasted anything quite like this muffin and I m still puzzled how the cornbread flavor kicks in but it does. That flavor may be subtle but you still taste it. If you re looking for a cornbread muffin this isn t it but if you want to step outside-the-box and try something new that has a hint of cornbread this IS it. My diet just would not allow 7 eggs for 12 muffins so the only substitution I made was using Egg Beaters which worked well. The texture is not cornbread-like more like a cake very light. Love the contrast between the spicy jalapeños and the tart cranberries and there is just the right amount of sweetness. Never cooked with coconut flour before but I was able to buy just a cup from the bulk food sections at Sprouts to give this recipe a try and I m so glad I did. Not sure how to describe this interesting muffin because it s neither savory nor sweet but it is SIMPLY GOOD! Super moist and tender a hit in this house. Read More
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(1)
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