These Paleo Cornbread Muffins are not only Paleo, grain, and gluten free, but they taste amazing! They are sweet and almost cake-like.
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 moms sweet cornbread recipe and 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 1/4 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 1/2 C of sugar with honey. …other than that I didn’t change anything, ~ha-ha~ 🙂
Pin for later:
Helpful Hints For Using Coconut Flour:
-When using coconut flour a basic rule of thumb is to replace 1 C of flour with 1/4 C of coconut flour, add an egg, and slightly increase the wet ingredients. Then, I refine the recipe from there.
Paleo Cornbread Muffins
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.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Savoring Saturdays, Free From Farmhouse, Allergy Free Wednesdays, Allergy Free Thursdays, and Gluten Free Recipe Fix
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