Gluten-free, vegan (if you want), paleo, low-carb and tasty muffins

http://empoweredsustenance.com/paleo-cornbread-muffins/

Ingredients

• (Double recipe if desired)


• 1/4 cup coconut flour


• 1/4 cup coconut oil, butter or real lard, liquified


• 2 eggs, at room temperature


• 1 Tbs. unsweetened applesauce


• 1 Tbs. raw honey


• 1/4 tsp. baking soda


• 1 tsp. apple cider vinegar

Instructions

1. Preheat the oven to 350. Line 6 muffin cups with liners. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.


2. Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.

I finally made these paleo "corn" bread muffins today. It really only made 5 muffins, but they are quite tasty! I used melted salted butter instead of melted coconut oil, but other than that I followed the recipe exactly. I think if you use coconut oil you'll want to add a dash of salt. The flavor was quite nice. Not too sweet, not overly coconutty, but since there is no corn in them they (to me) do not taste anything like cornbread. The texture was PERFECT, however. Light and fluffy. I think they would do well with some blueberries or chocolate chips mixed in, or perhaps cinnamon and vanilla. I reserved 1/5th of the batter to make a pancake, which was pretty darn good, but next time I make pancakes like this I'll thin out the batter with some almond milk. The pancake turned out much better than the last low-carb pancake I tried to make. It was fluffy and not gummy or too eggy.

Here are the nutritional facts as per the recipe calculator at myfitnesspal.com:

For 5 servings:

163 calories each, 5 net carbs, 14 grams fat, 3 grams protein, 2 grams fiber
KEEWERD