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

1. Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together almond flour, pea protein powder, baking powder, baking soda, salt, and pepper.
3. In a separate bowl, whisk together almond milk, melted coconut oil, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the thawed corn, chopped bell pepper, and shredded cheese.
6. Divide batter evenly among the prepared muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

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!