Gluten-Free Cheesy Corn & Capsicum Muffins
Prep time: 10mins Cook time: 18-20mins
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup Folona Pea Protein Powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 cup frozen corn (thawed and patted dry)
- 1/2 cup chopped red bell pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners.
- In a large bowl, whisk together almond flour, pea protein powder, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together almond milk, melted coconut oil, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the thawed corn, chopped bell pepper, and shredded cheese.
- Divide batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Facts(Per muffin)
Calories: 280Fat: 15gSaturated Fat: 8gCarbohydrates: 15gFiber: 3g
Protein: 18gSodium: 250mg
Tips:
- For a spicier muffin, add a pinch of cayenne pepper to the batter.
- You can substitute other vegetables for the bell pepper, such as chopped broccoli or zucchini.
- If you don't have Folona Pea Protein Powder, you can use another unsweetened plant-based protein powder.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Enjoy these delicious and nutritious Gluten-free Cheesy Corn & Capsicum Muffins!