Low carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
1jalapeño,seeds removed, sliced into 12 slices, for garnish
Preheat oven to 325F and grease a muffin tin well or line with paper liners.
In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Stir in chopped cranberries and jalapeños.
Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
Bake 25 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Serves 12. Each serving has 7.08 g of carbs and 3.84 g of fiber. Total NET CARBS = 3.24 gFood energy: 157kcal Saturated fatty acids: 7.11g Total fat: 11.22g Calories from fat: 101 Cholesterol: 128mg Carbohydrate: 7.08g Total dietary fiber: 3.84g Protein: 5.21g Sodium: 362mg