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
- 4 Tsp. Grain Free Baking Powder* Note- many people say they prefer 2 tsp.
- 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 eaten 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)
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
This is not cornbread, for there is not any corn. These are tasty. The cornbread I am familiar with actually has corn in it, from where I believe the name is derived. There is no cornmeal nor corn flour, or any corn in this recipe. Faux cornbread may be a better name? Also, the oil that is listed as an ingredient does not have a role in the unfolding of the recipe. Is it for the massage? Again, tasty and thanks for the post. Funny that I didn't realize it until after the meal.
Hi Kaia,
This is the reason cornbread is in quotes. Corn isn't allowed on the Paleo diet, which is why it's called Paleo "Cornbread". Hope this clears up the confusion!
-Cassidy