Soup season is upon us and nothing pairs better with a chili like my Whole30 Chili or stew than cornbread muffins. Given that we went Paleo as a family 3 years ago, corn and grains aren’t really something that work for us anymore. I was determined to create an alternative that is gluten, dairy, and tree nut free and this is IT. We love it topped with ghee, honey, or all-fruit preserves. Delicious right out of the oven, but also freeze well if you don’t need the whole batch.
Paleo "Cornbread" Muffins
- 1/2 cup coconut flour*
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup honey can sub maple syrup, or half honey half maple syrup (my fave!)
- 1/2 cup oil we prefer coconut, but olive works as well
- 4 eggs
- 3/4 cup coconut milk**
Preheat oven to 350. Prepare muffin pan by either spraying pan with cooking spray or lining with muffin wrappers.
Combine dry ingredients (flour, salt, baking powder) in a medium bowl with a wisk or spatula.
Add all of wet ingredients (honey through milk) and wisk or stir into dry ingredients till just combined.
Pour muffin batter in to each of the 12 muffin cups, filling each about 2/3 full.
Cook for 22-25 minutes, till top springs back when touched.
Serve warm. Can freeze extras - freeze in a single layer until frozen, then store in a sealed ziplock or container for up to 3 months.
*For this recipe, there is not another flour that works. If you cannot do coconut flour, I encourage you to find another muffin recipe as there is no swap that will work in this recipe.
**You can use some other dairy free milk (like almond or oat), but keep in mind they won't be as rich and I recommend coconut milk.
KETO VARIATION: Use a keto-friendly liquid sweetener like Lakanto Maple Syrup