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Monster Muffins

Prep time 20 min
Cook time 25 min
Total time 45 min

Prep time 20 min
Cook time 25 min
Total time 45 min


My kids have so much fun with these grain-free Monster Face Muffins. It tastes like a traditional cornbread muffin with the salty olives giving a delicious sweet and salty effect.

My son loves the olive part so much that he eats his with a bowl of olives – popping an olive in with each bite

Serves 12

½ teaspoon baking soda

¼ teaspoon sea salt

¼ teaspoon ground turmeric

4 eggs

⅓ cup raw honey

½ green bell pepper, sliced into 24 slivers for horns

12 green olives with pimento centers, sliced in half for eyes

¼ red bell pepper, sliced into 12 1-inch slices for mouths


Preheat the oven to 350 degree F. Lightly grease a 12-tin muffin pan with coconut oil.


In a medium bowl combine the almond flour, arrowroot starch, coconut flour, baking soda, salt and turmeric. Mix until fully combined.


In a large bowl beat the eggs. Add the coconut milk, vinegar, coconut oil and honey. Mix until well combined, then add the wet ingredients. Mix until smooth.


Fill each muffin tin ⅔’s to the top. Use the bell pepper pieces and olives to create a face on each muffin. Bake for 20-25 minutes, until golden and set. Cool in the muffin pan before transferring to a wire cooling rack.


Calories: 233
Fat: 16g
Carbohydrates: 15g
Sodium: 126mg
Fiber: 2g
Protein: 6g
Sugar: 2g

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