1 ¼ cup whole grain corn flour
½ cup oat flour – blend whole oats in a blender and bam! oat flour 🙂
2 tbsp unsweetened almond milk
¼ cup local honey
½ cup organic plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 tbsp coconut oil, room temp/liquid
¼ tsp pink salt
½ tsp baking soda & ½ tsp baking powder
Preheat oven to 350.
Line muffin tins with paper liners or coat with cooking spray.
In a medium bowl, combine all dry ingredients.
In another bowl, whisk together all of the wet ingredients until thoroughly combined.
Combine wet and dry ingredients carefully.
Do Not Overmix.
Scoop batter into muffin tins (about ½ full) and bake for 18-20 minutes.
These are great any time of year!
Enjoy at your next summer BBQ or in the fall with your favorite chili dish.