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.
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 tablespoon, 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 teaspoon to 2 teaspoon