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4.60
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15
votes
Strawberry Corn Muffins
These strawberry corn muffins have a nice hearty texture from the corn meal and almond flour and are slightly sweet from the strawberries.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
strawberry corn muffins
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
1/2
cup
yellow corn meal
1/2
cup
almond meal
1
teaspoon
baking powder
1/2
teaspoon
salt
2
eggs
1/4
cup
almond milk
2
tablespoons
honey
1
teaspoon
vanilla extract
2
tablespoons
coconut oil
melted
3/4
cup
diced strawberries
Instructions
Preheat oven to 350 degrees and grease a muffin tin.
Combine corn meal, almond meal, baking powder and salt in a large bowl.
Whisk together remaining ingredients except strawberries in a separate bowl.
Add wet ingredients to dry and mix to combine.
Fold in strawberries.
Spoon mixture out into muffin tins.
Bake for 20-22 minutes until edges start to turn golden.
Remove from oven and let cool for 5-10 minutes before popping out of the tin.
Nutrition
Serving:
1
SERVING
|
Calories:
188
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
62
mg
|
Sodium:
286
mg
|
Fiber:
2
g
|
Sugar:
8
g