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4.88 from 8 votes

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 12 muffins
Calories: 216kcal

Ingredients

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

  1. Let these muffins cool completely before eating them.
  2. These muffins freeze really well.
  3. I don't recommend trying any flour substitutions when making these muffins.  
  4. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  5. Store these muffins in an airtight container at room temperature for 3 days or in the fridge for up to 2 weeks.

Nutrition

Calories: 216kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 85mg | Fiber: 3g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg