Gluten Free Almond Flour Cornbread Muffins
Gluten Free Cornbread Recipe with Almond Flour and Cornmeal
Almond Flour Cornbread Muffins Batter:
- 1 cup almond flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tsp salt
- ½ cup applesauce
- ¾ cup almond milk
- 3 eggs
- 3 Tbsp honey
GF Cornbread Batter Mix-Ins:
Preheat oven to 350°F (180°C).
Whisk dry ingredients and wet ingredients separately. Combine the two, mixing to integrate.
Crush fennel seeds with a mortar and pestle. (They won’t crush up much, but this will help to release the flavor!) Stir into batter with dried fruit and allow to sit for 5 minutes.
Divide batter into sprayed mini muffin tins (or regular muffin tins).
Bake 16-18 minutes for mini muffins, until lightly browned. (For regular sized muffin tins, bake 20-24 minutes.)
Cool completely before removing from muffin tins and enjoying.
Serving: 1mini GF cornbread muffin | Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Fiber: 1g | Sugar: 4g