These paleo cornbread muffins are the best! 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! They taste just like classic cornbread and are so soft and crumbly you’d never guess these were made without corn and without grains.
- They are really easy to make and also freeze really well.
- They 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 and refined sugar free.
- These muffins are great for meal prep – I love making a batch on Sunday and having them with my meals all week long.
Key ingredients, substitutions and equipment:
- A muffin pan
- Parchment paper muffins liners – to help prevent the muffins from sticking, and to prevent your food from touching the non-stick coating of your pan (to learn more about why this is so important please read this post)
- Almond flour – one of my favourite gluten free flours! You could swap this for cashew flour instead.
- Coconut flour – to help give these muffins the perfect crumbly texture – this is the brand I use and love.
- 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 – this is my favourite brand.
- Coconut milk – to help add moisture and healthy fats to these muffins – I recommend using full fat coconut milk.
- Eggs – keep these at room temperature to help the muffins rise.
- 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 350F.
Step two: 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).
Step five: lastly, let the muffins cool, then enjoy!
- 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.
- 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.
- These muffins freeze really well.
What to serve these muffins with:
- Slow cooker chili with blueberries
- My Three Meat Raspberry Chili
- Packed Vegetable Chili
- Pumpkin and Sweet Potato Soup
Frequently asked questions:
Can I make these cornbread muffins vegan?
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, please let me know how it goes.
Can I replace the coconut flour with almond flour?
Definitely not! The muffins won’t turn out.
Can I replace the almond flour with coconut flour?
No! You would need to add more eggs and more liquid to make this work.
Other recipes you will love:
- Paleo Zucchini Muffins with Chocolate
- Paleo Lemon Blueberry Muffins
- Paleo Chocolate Chip Banana Bread
- The Best Paleo Bread
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Paleo Cornbread Muffins
These are the best paleo cornbread muffins. They are slightly sweet and just a little crumbly like traditional cornbread. Perfect for pairing with soups, stews and chilis!
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!
- Let these muffins cool before eating them
- These muffins freeze really well
- I don't recommend trying any flour substitutions