Preheat oven to 350 degrees. Lightly grease a 10-inch cast-iron skillet or line a muffin tin with paper cups. *Note-This recipe makes 14 muffins but can be cut in half to make 7.
In a large bowl, whisk together the dry ingredients including the blanched almond flour, coconut flour, baking powder, sea salt, and sweetener. Break up any clumps with your fingers.
In a separate bowl, combine the avocado oil, eggs, and non-dairy milk.
Pour the wet ingredients into the dry and mix well.
Pour the batter into the greased cast-iron skillet and bake 30 - 35 minutes, or until the top is browned and the center feels set and firm to the touch. For muffins, bake 20-25 minutes
For nut-free: Omit the blanched almond flour and use 1 cup + 2 tablespoon coconut flour. Then, increase the eggs to 8. The rest of the recipe stays the same. This version has a bit of a sweeter taste with more of a cake-like texture.
A word of caution: all coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
For the sweetener, I like to use a monk fruit/allulose sweetener blend or xylitol because it makes the crumb extra soft and has ZERO aftertaste! However, any low-carb white granulated sweetener will work. I prefer my cornbread fairly sweet so I always use ½ cup of sweetener, but feel free to reduce or omit the sweetener. If you omit the sweetener, you will be able to taste the coconut flour more. Unless you're making dressing, I recommend adding at least 2 Tablespoons of sweetener.
If using this recipe to makedressing or stuffing, I recommend omitting, or only adding a tablespoon or two, of sweetener.
Leftovers can be stored loosely covered at room temperature for 3 to 4 days or refrigerated for up to a week. They can also be tightly wrapped with plastic wrap, placed in a freezer-safe baggie, and frozen for 2 to 3 months. Thaw at room temperature when ready to eat.
This recipe was updated in February of 2022 to use less non-dairy milk because I noticed that sometimes the crumb would come out a tiny bit wet. The original version called for ⅔ cups of non-dairy milk.
Are you more of a visual learner? Check out the YouTube video!!! *Note- This was my VERY FIRST video so please be kind, we were still working out some kinks, lol 🤣