Description
These Spicy Corn Muffins offer a vibrant explosion of flavor with a crunchy exterior and a fluffy center. The natural sweetness of corn paired with the heat of jalapeños makes them a delightful treat.
Ingredients
Scale
1.5 cups Organic Yellow Cornmeal
1 cup Almond Flour or GF All-Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Sea Salt
1/3 cup Avocado Oil
1/4 cup Honey or Maple Syrup
2 large Eggs
1 cup Unsweetened Almond Milk
2 Fresh Jalapeños, finely diced
1/2 teaspoon Smoked Paprika
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard muffin tin with Avocado Oil or use parchment liners
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sea salt, and smoked paprika
- In a separate bowl, beat the eggs and stir in the Avocado Oil, Honey, and almond milk
- Gently pour the wet ingredients into the dry ingredients and fold them together until just combined
- Fold in the finely diced jalapeños
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 15 to 18 minutes
- Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack
Notes
For vegan options, substitute eggs with flax eggs and use Maple Syrup instead of Honey.
For extra moisture, consider adding unsweetened applesauce or Greek yogurt.
- Prep Time: 10 mins
- Cook Time: 15-18 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg