I absolutely adore this recipe! It’s not just delicious but also packed with nutrients. If you’re not accustomed to the texture of baked goods made with coconut flour, it may take some getting used to. I designed this recipe for my postpartum meal plan. I wanted to create a corn meal muffin that would be an extra source of beneficial amino acids and would provide more fiber than a traditional cornmeal muffin made with all-purpose flour. All-purpose flour has its place in my kitchen, however, postpartum digestive difficulties are common and my hope was to support that time period with this recipe.
Even if you aren’t postpartum, this is an excellent gluten-free and low-glycemic carbohydrate corn meal muffin recipe. The recipe maintains the classic cornbread flavor that a traditional cornbread muffin recipe would but with the added benefit of extra fiber from coconut flour.
How to freeze
Freeze muffins in a freezer-friendly bag in a single layer. These will keep about 3 months in the freezer.
Collagen Enriched Cornbread Muffins
Ingredients
Dry Ingredients
- 1/2 cup coconut flour
- 3/4 cup cornmeal
- 1/4 cup collagen powder
- 1 tbs baking powder
- 1 tsp salt
Wet Ingredients
- 2 tbs honey
- 4 eggs
- 3/4 cup milk
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine dry and wet ingredients until thoroughly combined.
- Divide batter into 12 muffin tins.
- Bake for 20-30 minutes. (I utilize reusable silicon muffin liners, and these take longer for the muffins to get done. If you are using paper or no liners, the muffins may take less time.) Muffins are done when the center is solid and there is slight browning around the edges. A toothpick test can also help you out with testing doneness.