Paleo Cornbread Muffins

This is the best paleo cornbread muffins recipe! These muffins are perfectly crumbly and slightly sweet like regular cornbread, just without the corn. They are so easy to make and use almond flour, coconut flour and nutritional yeast. They are the perfect pairing for stews, soups, chilis and more. They’re also gluten free and dairy free. 

Why you will love this recipe:

• These paleo muffins have the perfect cornbread texture!
• These paleo corn muffins taste just like classic cornbread and are so soft and crumbly you’d never guess these were made without cornmeal and without grains.
• Move over Against All Grain and Nom Nom Paleo, this is the best paleo Mexican cornbread recipe! 
• This almond flour cornbread recipe is really easy to make and also freezes really well. 
• These gluten free dairy free cornbread muffins go well with so many dishes including soups, stews, chilis etc.
• Besides being paleo this cornbread muffin recipe is also healthy, dairy free, gluten free, refined sugar free, keto and low carb.  
• These muffins are great for meal prep – I love making a batch on Sunday and having them with my meals all week long. 

Taste and texture:

This grain free cornbread muffins are moist and crumbly with a slightly sweet flavour. They are not too sweet, but also a little savoury.

Key ingredients and substitutions: 

• Almond flour – one of my favourite gluten free and grain free flours! Almond flour is full of healthy fats and protein. You could swap this for cashew flour instead. 
• Coconut flour – to help give these muffins the perfect crumbly texture – do not try swapping the coconut flour for another flour. 
• Nutritional yeast – this gives these muffins the best flavour!
• Coconut oil – a healthy fat, coconut oil helps moisten the muffins and give them the best texture.
• Coconut milk – to help add moisture and healthy fats to these muffins – I recommend using full fat coconut milk. Instead of coconut milk you could use almond milk or cashew milk. 
• Eggs – eggs help bind the muffins together and add moisture.Use room temperature eggs for best results.
• Honey or maple syrup – my favourite refined sugar free sweeteners to give these muffins the perfect amount of sweet taste. 

How to make this recipe: 

Step one:

First, preheat your oven to 350 degrees Fahrenheit. 

Step two:

Then in a large bowl mix together the wet and dry ingredients and stir well to combine. 

Step three:

Next, line a muffin tray with parchment paper muffin cups and spoon the batter into each muffin cup, until 3/4 full.

Step four:

Then you are going to bake the muffins for 19-22 minutes (until a toothpick inserted inside comes out clean). Lastly, let the muffins cool, then enjoy!

Tips and variations: 

• Use room temperature eggs to helps these muffins rise better. 
• I have not tried making this recipe without eggs and don’t think it would work without them.
• I do not recommend trying any flour substitutions. I have not made these muffins with any other flours and cannot guarantee they would work out. 
• Make sure you use full fat coconut milk and not light coconut milk for these muffins.
• Allow these muffins to cool completely before eating them, otherwise they will be extra crumbly. 
• These muffins freeze really well. 

What to serve with cornbread:

• Slow cooker chili with blueberries
• My Three Meat Raspberry Chili
• Packed Vegetable Chili
• Pumpkin and Sweet Potato Soup

How to store: 

Store these muffins in an air tight container on the counter for up to 3 days or in the fridge for up to 7 days.

Nutrition info:

One of these muffins has approximately 216 calories with 10 grams of total carbohydrates, 3 grams of fiber, 7 grams of net carbs, 6 grams of protein, and 18 grams of fat. These muffins are gluten free, dairy free, grain free, paleo, low sugar, low carb and keto.

Frequently asked questions:

Other paleo recipes you will love: 

• Zucchini Muffins with Chocolate
• Paleo Lemon Blueberry Muffins
• Chocolate Chip Banana Bread
• The Best Paleo Bread

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