Paleo 'Corn' Muffins

I was faced with a bit of a challenge this week. My daughter has a 'Thanksgiving Feast' at her preschool tomorrow, and unfortunately the menu is very difficult for a gluten-free child to eat around! While there will be turkey and fruit, all the other items (gravy, trail mix w/ pretzels, box corn muffins, traditional pie) contain gluten.
So, after talking to the teacher, we decided I would tackle the menu for the handful of gluten-intolerant kids at the school. This is the corn muffins I came up with, and I must say, they are really really good. I already know my hubby is going to go after them with the jar of honey when he gets home from work! I'm also thinking these would be great in a cornbread stuffing!

Paleo 'Corn' Muffins
1/3 C Coconut Flour
1/3 C Almond Flour
2 Tbsp Arrowroot Powder
1/2 tsp Salt
1/2 tsp Baking Powder
6 Eggs
1/2 C Melted Butter

Preheat oven to 350. In a large bowl, combine all the dry ingredients. In a separate bowl, crack eggs and whisk till fluffy.

Pour eggs into the dry ingredients and stir to combine.  Melt butter and stir into prepared batter.

 Scoop into greased muffin tins and place in preheated oven for 20-25 minutes.

These would be great served plain, with some honey, in a 'cornbread' stuffing, or as the bread in a breakfast sandwich. Enjoy!