Category
Yields1 Serving
 1 cup fine ground non-gmo cornmeal
 ½ cup almond flour
 ½ cup tapioca flour
 1 tbsp coconut sugar
 2 tbsp baking powder
 ½ tsp baking soda
 1 tsp sea salt
 1 cup canned LIGHT coconut milk
 2 cage free eggs
 2 tbsp avocado oil
 1 tbsp apple cider vinegar
 1 can (or frozen) organic corn, rinsed and drained (optional)
 1 can diced green chilies (optional)
 1 medium red bell pepper, diced (optional)
1

Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.

2

In a large bowl, combine dry ingredients and mix very well.

3

In a separate bowl, combine the liquid ingredients and mix very well.

4

Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.

5

Add in the corn, green chilies and bell pepper, if using. Mix well to combine.

6

Pour into muffin tins that have been sprayed with nonstick cooking spray.

7

Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.

8

Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.

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Ingredients

 1 cup fine ground non-gmo cornmeal
 ½ cup almond flour
 ½ cup tapioca flour
 1 tbsp coconut sugar
 2 tbsp baking powder
 ½ tsp baking soda
 1 tsp sea salt
 1 cup canned LIGHT coconut milk
 2 cage free eggs
 2 tbsp avocado oil
 1 tbsp apple cider vinegar
 1 can (or frozen) organic corn, rinsed and drained (optional)
 1 can diced green chilies (optional)
 1 medium red bell pepper, diced (optional)

Directions

1

Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.

2

In a large bowl, combine dry ingredients and mix very well.

3

In a separate bowl, combine the liquid ingredients and mix very well.

4

Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.

5

Add in the corn, green chilies and bell pepper, if using. Mix well to combine.

6

Pour into muffin tins that have been sprayed with nonstick cooking spray.

7

Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.

8

Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.

Clean Eating Cornbread Muffins