Servings: 36 mini muffins
Ingredients
- 1 cup heavy cream
- 1/2 cup salted butter, melted
- 1/4 cup coconut sugar
- 1/4 cup agave nectar
- 2 eggs
- 1 cup cornmeal
- 1/2 cup blanched almond flour
- 2 tablespoons oat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- flakey salt and honey for topping
- Preheat oven to 350F.
- In a large bowl, whisk together the cream, melted butter, coconut sugar, agave nectar, and eggs.

- Add the corneal, almond flour, oat flour, baking powder, and salt. Whisk again until combined.

- Line a mini muffin pan parchment paper liners or spray with non-stick spray. Scoop the batter into the muffin cups.

- Bake for 15 minutes until the tops are puffed up and center is set. Allow the muffins to cool in the pan for about 5 minutes before transferring to a cooling rack.

- Sprinkle the tops of the muffins with flakey salt and drizzle with honey.

Nutrition Info:
- Serving Size: 1 muffin
- Calories: 71
- Sugar: 3.2g
- Sodium: 90mg
- Fat: 4.8g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
© The Toasted Pine Nut