This batter is so fluffy you won't believe it's gluten free.
No corn in the batter, but add some whole corn and it's even better.
No corn in the batter, but add some whole corn and it's even better.
1/2 cup coconut flour
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Essential Oil of Choice (Lemon, Lime, Rosemary, Thyme, Cinnamon, Onguard, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed frozen corn (optional)
Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients including corn if using and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil.
Note: You can use fresh corn, but you should blanch it first.
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Essential Oil of Choice (Lemon, Lime, Rosemary, Thyme, Cinnamon, Onguard, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed frozen corn (optional)
Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients including corn if using and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil.
Note: You can use fresh corn, but you should blanch it first.
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