Cranberry Jalapeno "Cornbread" Muffins

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 121 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup butter, melted
• 1 tablespoon baking powder
• 3 tablespoons minced jalapeno peppers
• 7 eggs, lightly beaten
• 1 cup unsweetened almond milk
• ⅓ cup low-calorie natural sweetener (such as Swerve®)
• 1 cup coconut flour (such as Bob's Red Mill®)
• 1 cup halved fresh cranberries
• 1 jalapeno, seeded and sliced into 12 rings

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.

Step 2

Combine coconut flour, sweetener, baking powder, and salt in a bowl. Mix with a fork to break up any clumps. Add eggs, almond milk, and butter; stir vigorously. Add vanilla extract; stir until batter is smooth and well combined. Fold in cranberries and minced jalapeno peppers.

Step 3

Scoop batter into the lined muffin cups. Place 1 jalapeno slice on top of each muffin.

Step 4

Bake in the preheated oven until tops are set and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, about 10 minutes more.