These are the best paleo cornbread muffins! These muffins are perfectly crumbly and slightly sweet like regular cornbread, just without the corn. They are so easy to make and are the perfect pairing for stews, soups, chilis and more. They're also gluten-free, grain-free and dairy-free.
I love creating delicious, grain free baked goods like paleo blueberry muffins and paleo blueberry pancakes, which is why I can't wait for you to make these grain free cornbread muffins!
Table of Contents
Why you will love these muffins:
- The taste and texture! These paleo cornbread muffins taste just like classic cornbread and are so soft and crumbly. You'd never guess they are made without cornmeal.
- They are quick and easy to make and because these muffins are made with almond flour they are higher in protein compared to most cornbread recipes, just like my gluten-free yogurt biscuits recipe.
- Besides being paleo this cornbread muffin recipe is also healthy, dairy-free, grain free, gluten-free, refined sugar free, keto, and low carb.
If you are looking for a classic cornbread recipe made with cornmeal, check out my gluten-free cornbread instead.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, coconut flour, nutritional yeast, baking soda and salt. Be sure to use almond flour and not almond meal which is too gritty.
- Wet ingredients: coconut oil, full fat coconut milk, eggs, and honey or maple syrup.
Recipe variations:
- Instead of coconut oil you could use butter, avocado oil, or ghee.
- Instead of almond flour you can use cashew flour.
How to make paleo cornbread muffins:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add the dry ingredients to a large bowl.
- Step 2: Add the wet ingredients to the bowl.
- Step 3: Stir the ingredients well until combined.
- Step 4: Line a muffin tray with parchment paper muffin cups and spoon the batter into each muffin cup, until 3/4 full.
- Step 5: Bake the muffins for 19-22 minutes until they are golden brown and a toothpick inserted inside comes out clean.
- Step 6: Let the muffins cool, then enjoy!
Top tips:
- Use room temperature eggs for best results.
- I do not recommend trying any flour substitutions.
- Do not use baking powder instead of baking soda.
- Use full fat coconut milk for the best flavour and texture. Low fat coconut milk is too watery.
- Allow these muffins to cool completely before eating them, otherwise they will be extra crumbly.
- Serving ideas: these muffins pair well with many dishes including no bean chili with blueberries, bbq air fryer ribs, and meat sauce with olives.
- Storage: store any leftover paleo cornbread muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. These muffins also freeze really well for up to 3 months in a freezer safe bag or container.
Paleo cornbread muffins FAQs:
I have not tested this recipe without eggs or with any egg replacements. I am not sure the muffins would turn out but if you do decide to try any egg replacers to make theis into vegan paleo cornbread, please let me know how it goes.
Definitely not! The muffins won't turn out.
No! You would need to add more eggs and more liquid to make this work.
No, do not try using cassava flour to make these muffins, they will not work out.
Nope. Cornmeal is not compatible with a paleo diet as it is a grain, and grains are not allowed on the paleo diet.
Other paleo baked goods you will love:
Recipe
Paleo Cornbread Muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup nutritional yeast
- 1 teaspoon baking soda
- 1 pinch sea salt
- 3 large eggs
- 1 1/4 cups full fat coconut milk
- 1/4 cup melted coconut oil
- 3 tablespoon honey (or maple syrup)
Instructions
- Preheat your oven to 350F.
- In a large bowl mix the dry ingredients together.
- Add the wet ingredients and stir well to combine.
- Line a muffin tray with parchment paper muffin cups and spoon the batter into each muffin cup, until 3/4 full. Place the tray in the oven and bake for 19-22 minutes (until a toothpick inserted inside comes out clean).
- Remove from oven and let the muffins cool. Then enjoy!
Notes
- Let these muffins cool completely before eating them.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these muffins in an airtight container at room temperature for 3 days or in the fridge for up to 7 days.
Tessa@tessadomesticdiva.com
The addition of the nutritional yeast has me curious! Nice to have a version of cornbread to go with all the soup I am eating!
Erin Carter
Hi hope you love them!