The Best Paleo Cornbread Muffins (gluten-free)

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 and dairy-free. 

I love creating delicious, grain free recipes like my paleo blueberry pancakes recipe, which is why I can't wait for you to make these grain free cornbread muffins!

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Tips and variations: 
• How to serve:
• How to store: 
• Frequently asked questions:
• Other paleo recipes you will love: 
• Recipe

Why you will love this recipe:

• These gluten-free cornbread muffins have the perfect cornbread texture! They taste just like classic cornbread and are so soft and crumbly. You'd never guess these were made without cornmeal and without grains.
• This cornbread is 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.
• These muffins store well and freeze well so they are perfect for meal prep.
• These healthy cornbread muffins go well with so many dishes including soups, stews, chilis and more.
• Besides being paleo this cornbread muffin recipe is also healthy, dairy 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 and substitutions: 

• Almond flour - one of my favourite gluten free and grain free flours! It also gives these muffins a slightly sweet flavour. Be sure to use almond flour and not almond meal. You could swap this for cashew flour instead. Do not try swapping this for an all purpose flour.
• 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 - coconut oil helps moisten the muffins and give them the best texture.
• Coconut milk - to help add moisture and a little natural sweetness to these muffins - I recommend using full fat coconut milk. Instead of coconut milk you could use unsweetened almond milk or cashew milk. 
• Eggs - eggs help bind the muffins together and add moisture. Use room temperature eggs for best results. I have not tried making these muffins without eggs and would not recommend trying to omit them.
• Baking soda - this helps the muffins rise when they bake. Do not try using baking powder instead.
• Honey or maple syrup - either of these two natural sweeteners can be used to sweeten these delicious muffins while keeping them refined sugar free.

How to make (step-by-step): 

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 they are golden brown and a toothpick inserted inside comes out clean. Let the muffins cool, then enjoy!

Tips and variations: 

• Use room temperature eggs to help these muffins rise more when they bake. 
• 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. 

How to serve:

Cornbread goes well with so many dishes. I love serving it will no bean chili with blueberries, red pepper squash soup, beef curry stews, bbq air fryer ribs, meat sauce with olives and casseroles. These muffins are delicious served as is but you could also top them with a little butter or ghee.

How to store: 

Store any leftover 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.

Frequently asked questions:

Other paleo recipes you will love: 

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

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Recipe