These Paleo Cornbread Muffins taste amazingly like traditional cornbread and are sweet and almost cake-like! They're great as a side or served as a dessert with coconut oil or butter and maple syrup.
Paleo Cornbread Muffins
Last week my sister-in-law Amanda made our family what I would consider the best cornbread I had ever eaten! She said it was her mom's sweet cornbread recipe.
She made it gluten-free by replacing the cup of all-purpose flour with almond flour and it turned out fantastic!
It tasted like cornbread, but it was sweet and almost cake-like. I think that's why we loved it so much 🙂
And while her recipe could in no way be improved to taste better, I did adjust it so it would be Paleo-friendly while keeping the cornbread taste.
To do this I replaced the cup of cornmeal with ¼ C of coconut flour because coconut flour can taste surprisingly like cornmeal.
Then, I added an egg, reduced the non-dairy milk by half, and replaced the ½ C of sugar with honey. ...other than that I didn't change anything, lol 🤣
Easy steps
In a large bowl, whisk together some almond flour, coconut flour, baking powder, and sea salt.
In a separate bowl, whisk together 3 eggs, honey, and non-dairy milk.
Pour the wet ingredients into the dry and mix well. Then, stir in some melted coconut oil.
We don't add the coconut oil with the cold eggs and milk to keep it from solidifying 😀
Evenly divide the batter between 9 baking cups.
Bake at 350 degrees for 17 to 19 minutes, or until lighlty browned.
Transfer to cooling rack to cool completely to properly set up. They will very slightly sink in the middle but that's totally normal!
Top tips for the perfect cornbread
- A tip when using coconut flour: When using coconut flour a basic rule of thumb is to replace 1 C of flour with ¼ C of coconut flour, add an egg, and slightly increase the wet ingredients. Then, I refine the recipe from there.
- All coconut flours are not made the same! Some are much more absorbent than others. I recommend using Bob's Red Mill or Arrowhead Mills because they are nice and absorbent. If you need to buy a different brand make sure the texture is soft and fluffy, not grainy. Otherwise, your muffins will turn out too wet.
- These are fairly sweet. If you like your cornbread more savory, you can reduce the honey to 2 Tbsp, but please don't omit it.
- I've tried replacing the honey with erythritol to make these keto-friendly, but unfortunately, it didn't work. If you're looking for a low-carb cornbread, please check out my Keto Cornbread Recipe!
- These are great eaten as a dessert with some butter (can use non-dairy) and pure maple syrup - YUM!
Looking for more paleo bread recipes?
I love these Grain-Free Tortillas, Paleo Hamburger Buns, and Almond Flour Pancakes. I make all of these recipes regularly and they are staples at my house!
And these Gluten-Free Stuffing Cups look delicious too! I'm unsure if this cornbread would work in the recipe in place of the bread. But if you give it a shot please come back and let me know how it went!
Or if low-carb is more your thang, check out my Keto Cornbread Recipe!!
If you’ve tried these Paleo Cornbread Muffins or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Paleo Cornbread Muffins
Ingredients
- 1 C Blanched Almond Flour - very finely ground
- ⅓ C Coconut Flour
- 2 Tsp. Grain Free Baking Powder* - {updated amount, see notes below}
- 1 Tsp. Sea Salt
- ¼ C Honey
- 3 Eggs - room temperature
- ½ Cup Dairy Free Milk
- 2 Tbsp. Coconut Oil - melted
Instructions
- Preheat oven to 350 degrees and line a muffin tin with 9 baking cups.
- Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
- Add the eggs, honey, and milk to another bowl and mix well.
- Pour the wet ingredients into the dry and mix well, then stir in the coconut oil (so it doesn't solidify)
- Evenly divide the batter between the baking cups.
- Bake 17 -19 minutes or until lightly browned.
- Cool completely to properly set up.
Notes
- All coconut flours are not made the same! Some are much more absorbent than others. I recommend using Bob's Red Mill or Arrowhead Mills because they are nice and absorbent. If you need to buy a different brand make sure the texture is soft and fluffy, not grainy - otherwise your muffins will turn out too wet.
- These are fairly sweet. If you like your cornbread more savory, you can reduce the honey to 2 Tbsp, but please don't omit it.
- I've tried replacing the honey with erythritol to make these keto-friendly, but unfortunately, it didn't work. If you're looking for keto, please check out my Keto Cornbread Recipe!
- These are great to eat as a dessert with some butter (can use non-dairy) and pure maple syrup - YUM!
- For grain-free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (potato, arrowroot, or tapioca)
- After some helpful reader feedback, this recipe was updated in July 2021 reducing the baking powder from 4 tsp to 2 tsp.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
So bitter we couldn’t finish eating them. Big disappointment!
Oh no, I'm SO sorry!!! Are you sure you used baking powder and not baking soda? If you used baking powder, did you use the lower amount of 2 tsp.?
Definitely used baking powder. Didn’t see the note about 2 tsps until it was too late. I can’t imagine why 4 tsps would be listed as the recommendation. I’ve been baking gluten-free for over a decade and my family has a high tolerance for unusual recipes but none of us could choke these down. We fed them to our pigs.
Hi Kathleen,
Sorry again that you didn't like them. I always make them with 4 tsp. and have never had that problem. However, I went back and tested them with 2 tsp, and 2 tsp seems to work well without the risk of a bitter taste so I will update the recipe card. I'm sorry again you didn't like them.
XO,
Cassidy
These were wonderful and as close to “Jiffy” as I have found. Amazing since there is no real corn! Like others I used 2 T honey and 3 T baking powder and they were perfect. Thanks for a great recipe!!!❤️
So good! I’m a terrible baking and was still able to make these turn out. Perfect for chili night. Thank you!!
Thank you so much!!! I'm happy you liked them 😍
-Cassidy
I love this “cornbread”! I make it often using the 2 teaspoons baking powder and 2 Tablespoons of honey. Definitely a go- to recipe with soups, chili and just for a yummy snack!
Thank you Bree, I'm so excited you like them 😍
-Cassidy
My husband and I both loved this muffin. I'm GF and he isn't so he misses Jiffy Mix muffins. This might be the substitute. I used 3t of baking powder. They had a slightly bitter taste so I think I will reduce it to 2t next time. Thanks!
Thank you so much, Mary! And thanks for the tip about using less baking powder 🙂
-Cassidy
Have you made these using a substitute for egg?
I haven't, I'm sorry!!! Eggs can be tricky to replace when using coconut flour. If you try them with an egg substitute, please come back and let me know how they turned out!
-Cassidy
These are delicious! Just ate one fresh out of the oven w a little butter. I used 3 tsp baking powder and a little less salt. They are amazing!!!!!!!!! Can’t wait to have them with our chili on our camping trip this weekend!
Thank you so much Aryn, I'm excited you liked them! ...Chili and a camping trip sounds amazing 🙂
-Cassidy
I did as the recipe suggested and cut the honey down to 2 tblspn and 2 tsp baking powder. They were a bit saltier than I’d like, but they definitely had that cornbread texture. They were a hit with my family. Thanks!
I'm glad you liked them, Beth! Yes, my food is probably on the saltier side - sorry! Next time you can definitely reduce the salt if it was a bit too much for you 🙂
-Cassidy
My picky husband really liked these. Not eggy either! Thank you! It's hard to find a GF recipe he likes. This one is a keeper!!
Oh yay, thank you so much!! I'm excited y'all liked them😍
XO,
Cassidy
Oh. My. Gosh. These muffins blew me away. 5/5 so good!!
Since cutting out grains and corn and all that, the hubby and I have really been missing cornbread. I followed the recipe almost exactly (I did 3 tsp of baking powder since the recipe calls for 4 and your note says many people like 2, so I met in the middle) and these "cornbread" muffins came out fantastic. I served them with paleo pumpkin chili and they were divine!
Thank you SO much Laurel, I'm excited you liked them!!!!
-Cassidy
These are so good! I actually froze some a pulled them out this week. I plastic wrapped each muffin and placed in a freezer bag. They are just as delicious 6 mos later. I tried the keto version but the texture was not the same. Glad I saved these. My family loves them too and can’t believe they are not cornmeal.
Made these sweet little cornbread muffins last night to go with chili. I totally faked out my brother-in-law and mom-in-law. They were none the wiser that these were Paleo. (: I used Barney blanched almond flour and 365 organic coconut flour, which worked wonderfully, just so you know that those two work as well.
Thank you!!! I'm so excited you liked them and they were good enough to fake your family out, lol 🙂 ...and thanks for letting me know about the flours - that's good to know!
-Cassidy
Love this recipe! I didn’t have cupcake tins so I did the whole batch in a cast iron pan and just sliced it and it turned out great! Going to top it with a berry compote and coconut whipped cream for dessert ?
Oh YAY Lisa!!! I'll have to try this recipe out in a cast-iron skillet with berries and whipped cream - sounds delish!!! Thanks so much for taking the time to let me know what you thought and leave a review 🙂
-Cassidy
I can't seem to find the Honeyville brand in stores near me. Is there another brand you suggest?
Hi Valerie! Any very finely ground blanched almond flour should work 🙂
-Cassidy
Hello..
I am wondering if I can replace the coconut oil with melted butter instead. Can’t wait to make for thanksgiving!
Thanks
Hi Julie!
I've never tried using butter in this recipe so I can't say for sure, sorry! While butter and coconut oil are usually interchangeable, I have had recipes not turn out correctly when I interchanged them.
While I'd imagine it would work fine, I'd hate to steer you wrong! I'd suggest testing them with butter before Thanksgiving or using coconut oil just to be safe! Sorry I couldn't be of more help.
-Cassidy
Yes, you can substitute coconut oil for butter. That’s the only way I make it. It’s delicious. Everything else is pretty much the same - except I don’t use 4 tsp of baking powder. I use 2. I hope this isn’t too late.
Is there another flour to substitute for the almond flour if you are allergic to almond?
HI laura, sorry it took me so long to get back with you! You could try substituting sunflower seed flour, other than that, you would need to re-work the recipe to make it almond-free. I do have a nut-free Keto Cornbread recipe though! If you're not keto, feel free to replace the keto sweetener with any preferred granulated sweetener 🙂 You can find the recipe HERE. I hope this helps!
-Cassidy
I made these last night with minestrone soup. Me being from the South we are picky about our cornbread. My heavens this was awesome!!!! Making again tonight to go with leftovers.
YAY Carrie, I'm so happy you liked them!!! Thank you 🙂
-Cassidy
There is no cornmeal in this cornbread recipe. Am I missing something ???
Hi Susan. No, there's no cornmeal in this recipe. Corn isn't allowed on the Paleo diet, that's why cornbread is in quotes. It's a corn-free cornbread recipe that's Paleo compliant but still tastes remarkably like traditional cornbread. Hope this helps!
-Cassidy
Can you replace the eggs? What about the coconut flour for another flour?
Hi Jackie, unfortunately you can't replace the eggs or coconut flour in this recipe. They are both an integral part of the recipe, sorry about that!!!
-Cassidy