Texas <3

On my work trip to Cali…I got a leetle bitty home sick.

Not like I miss my mommy and daddy home sick (ok, maybe a bit)…more like “I’ve had an overdose of sun and need some barbecue/Tex-Mex in my life” home sick.

Don’t get it twisted…I love me some California…I could drive up and down the PCH all day long…and if the cost of living wasn’t so high and I was a millionaire…I’d live there in a heart beat.

Buttt…I’m forever a Texas gal at heart.

Of course I got teased a bit about my y’all tendencies at the Crossfit Games.

Those people are just jealous 🙂

All they probably see is a little girl w/ big Texas hair but little do they know…I can shoot a Bursa with my eyes closed, drive a big truck, and down a smoked meat plate w/ a side of coleslaw in 5.32 seconds.

Oh, and I know lots about paleo food.

If they had been really, really, sweet instead of poking fun, I just may have shared some of the paleo goodies I brought with me.

Their loss.

Let’s talk paleo stuff.

I love me some coconut flour.

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And….while I love to use coconut oil…I’m an olive oil gal at heart.

I mean I’m Italian.

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Duh.

These are my leetle bitty version of paleo “cornbread” muffins…with coconut.

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Because that’s how I do.

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Coconut all of the days, y’all!

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Coconut for life.

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These actually taste like cornbread.

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Semi-sweet with a whole lotta o’

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tenderness. Tenderness is being used for that “m” word I hate.

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I totes put some grape jelly on that business.

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Because I was out of butter (I know…gasp!)

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And I’m a jam gal at heart.

Coconut Cornbread Mini Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-13
 
Melt in your mouth paleo "cornbread" muffins made w/ coconut flour and packed w/ shredded coconut.
Ingredients
  • ¼ c. coconut flour
  • ¼ c. extra-virgin olive oil
  • 6 T. liquid egg whites (or 2 eggs)
  • 1 T. organic apple butter (or unsweetened apple sauce)
  • 1 T. honey
  • 1 t. apple cider vinegar
  • ¼ t. baking powder
  • 3-4 T. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a mini muffin cup pan with paper liners.
  3. In a large mixing bowl, whisk together the coconut flour and olive oil until smooth.
  4. Whisk in the egg whites, apple butter, honey, apple cider, and baking powder until incorporated.
  5. Fold in the coconut.
  6. Fill the muffin cups each with 1 teaspoon of muffin batter.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool slightly before serving.

Nutritional Facts (1/13th recipe): Total Calories: 67 Total Fat: 5.8 g (0.6g Saturated Fat), Sodium: 21.2mg, Total Carb: 4.5g, Dietary Fiber: 1.6g, Sugars: 1.8g, Protein 0.8g

MANGIA!!!

Comments

  1. First, these look delicious.

    Second, even on a GREAT vacation, like my honeymoon, I got homesick, too. Sometimes you just start to miss your own bed and own routines. haha.

    • Chelsy says:

      Exactly, you totally get me Kelly! The moment my head hit my own pillow on Tuesday night, I was out like a light! 🙂

  2. Kelsey says:

    Ummmm hi I need to make these PRONTO… ever since going Primal, I don’t “crave” bready/grain-y things but I WANT them in my life, and this looks like the perfect recipe to start bringing the hubs over to the darkside, we love us some cornbread (fellow Southerners, Louisiana)!!

    • Chelsy says:

      Kelsey! These are ahhhhhmazing. They are soooo melt in your mouth its not even funny…super tender! I know what ya mean…I love my beloved cornbread as well…its tough when you go primal and try to substitute, but this makes it all worth it 🙂

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