- 1 cup millet flour
- ⅓ cup blanched almond flour
- ⅓ cup tapioca starch
- 1 teaspoon psyllium husk powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs, at room temperature
- ½ cup olive oil, or melted coconut oil
- ½ cup full fat canned coconut milk
- ¼ cup honey or maple syrup
- 2 jalapenos, seeded and diced
- Preheat oven to 375 degrees (F). Liberally grease the wells of a 12-cup muffin tin, and lightly dust each well with millet flour.
- In a large mixing bowl, whisk together the millet flour, blanched almond flour, tapioca starch, psyllium husk powder, baking soda, and sea salt.
- In a separate mixing bowl, combine the eggs, olive oil, full fat canned coconut milk, and honey.
- Pour the wet ingredient into the dry, and mix until combined.
- Add the diced jalapenos.
- Now divide the muffin batter equally between the flour dusted muffin tins.
- Bake for 14-16 minutes, or until a toothpick, when inserted into the center of a muffin, comes out mostly clean (a few loose crumbs is okay). Do not overbake.
- Let the muffins cool in the tins for 5-10 minutes, and then remove to a cooling rack to cool completely.
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Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
Aroy-d Coconut Milk
NOW Supplements, Psyllium Husk Powder, 24-Ounce
Anthony's Organic Tapioca Flour Starch
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4)
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