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
1½ cups blanched almond flour
⅓ cup arrowroot starch
⅓ cup coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground turmeric
¼ cup coconut oil
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.