Paleo “Cornbread” Muffins
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Soup season is upon us and nothing pairs better with a chili like my Whole30 Chili or stew than these Paleo Cornbread Muffins. Given that we went Paleo as a family years ago, corn and grains aren’t something that works for us anymore. I was determined to create an alternative that was more allergen-friendly and this is IT. I know, how do you make cornbread without the CORN? Well, believe it or not, I have done it.

Why We Love These Paleo Cornbread Muffins

First, they are easy to make with only seven basic ingredients. Second, they also have various sweetener options to make these low-carb and Keto friendly! And of course, they are Paleo, gluten-free, dairy-free, and tree nut-free as well.

Paleo Cornbread Muffin - Gluten-free, dairy-free, nut-free, with keto options. EASY and family and freezer-friendly!

We love this “cornbread” topped with ghee, honey, or all-fruit preserves. They are delicious right out of the oven but freeze well if you don’t need the whole batch. The batch makes 12 medium muffins or 9 large muffins. Plus, they have a nice soft texture (see photo above). No dry cornbread here!

What to Serve Them With

For us, it’s always soup season! Our taco soup and chili often accompany us when we go camping or on a road trip. Make them ahead, freeze them, and then heat up in a microwave or on a campfire stove for an easy, filling meal. Here are some of our soup favorites (all of these are Whole30, Paleo, gluten-free, dairy-free, egg-free, and nut-free) that pair perfectly with these Paleo Cornbread Muffins:

Ingredients

The ingredients in these Paleo Cornbread Muffins are minimal. Due to the specific nature of each ingredient’s role in making these rise and have a soft texture, I don’t have modifications to offer for the flour or the eggs. But if you find one, please let me know in the comments!

  • Coconut flour – Coconut flour is unique for its very absorbent nature. Usually, that makes it a bit tricky to use in baking. But, for these, it’s perfect to use a small amount of flour and achieve a light, fluffy texture. Be sure to wait after mixing the ingredients for the flour to thicken so that the batter won’t be too thin. I get my Coconut Flour in the bulk bins at Winco, on Amazon, or at Walmart.
  • Salt – Just traditional table salt here!
  • Baking Powder

Paleo Cornbread Muffins - Gluten-free, dairy-free, nut-free, with Keto options. EASY and family-friendly!

  • Honey – Preferred, due to its thickness and flavor. But, you can sub maple syrup if needed, or Lakanto Maple Syrup to make these Keto or low-carb. If using one of these syrups, add 2 teaspoons of additional coconut flour to ensure the batter isn’t too thin.
  • Oil – Coconut oil, melted and then measured, or extra light-tasting olive oil.
  • Eggs – Sadly, I have not found an egg substitute for this recipe. Let me know if you do in the comments!
  • Coconut milk – I love coconut milk (canned, full-fat) as it’s wonderfully thick and creamy. It is recommended. But, you can swap it out for another dairy-free milk of choice.

 

Paleo "Cornbread" Muffins - Gluten-free, dairy-free, nut-free. 7-ingredients, easy and delicious!

Paleo "Cornbread" Muffins

Autumn, @wholefoodfor7
4.78 from 9 votes
Servings 12 muffins

Ingredients
 

  • 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**

Instructions
 

  • 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.

Notes

*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.
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**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.
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KETO VARIATION: Use a keto-friendly liquid sweetener like Lakanto Maple Syrup
Tried this recipe?Let us know how it was!
Paleo "Cornbread" Muffins - Gluten-free, dairy-free, nut-free. 7-ingredients, easy and delicious!

31 Comments

  1. 4 stars
    Best “cornbread” recipe yet. I have tried many of these types of recipes and have never liked it enough to make again. This one was really good. When you are eating it it even has a similar texture to re cornbread. I’ll definitely make this again. Thanks!

    Reply
    • I’m so happy to hear you loved this “cornbread”! Love that this is one you want to make again and found the texture just right. Thank you for the review!

      Reply
  2. 5 stars
    Cornbread is one my most favorite sides ever so I was really missing it after changing over to Paleo. This recipe has absolutely saved me! So yummy!!

    Reply
    • I’m so happy to hear that! I was also missing cornbread in my Paleo life and was thrilled to make this one happen. SO glad you love it. Thank you!

      Reply
  3. I made these a few weeks ago but used almond milk. They were fire, so delicious! I’m making a double batch this weekend. Have you tried any add-ins?

    Reply
    • I’m so happy you enjoyed them and that swap worked for you! I haven’t tried any add-ins but that’s a really great question. Let me know if you find any you love!

      Reply
  4. Could I omit the honey/MS altogether for a Low Fermentation diet?

    Reply
    • That’s a really great question that I’m not sure on. Just omitting the honey would decrease the liquids in the batter, so I don’t think you can just take it out. I’m not as familiar with the Low Fermantation diet. Can you use keto sweetener like the Latanko “maple syrup”?

      Reply
  5. 4 stars
    I was skeptical….but loved these with stew. It was a bit too sweet for my family’s liking, but I’ll still make them again. Because cornbread goes with stew.

    Reply
  6. I haven’t made these yet, but tomorrow! I’m grain free and so miss cornbread. My question is can I leave the sweetener out as I do not care for sweet cornbread? Thanks

    Reply
    • That’s a great question but not one I can answer without more recipe testing, as the 1/3 cup of honey helps balance the moisture ratio. Let me know if you play around with it and find one that works for you!

      Reply
  7. made this today and they taste great!

    Thanks!

    Reply
    • Happy you enjoyed them – thanks for the review!

      Reply
  8. 5 stars
    I love these because they’re not from a box, and I know exactly what goes into them. Not to mention, they’re really tasty!

    Reply
    • Agreed, it’s so empowering to know what goes into my food and YAY for it tasting good too!

      Reply
  9. I LOVE cornbread, and these muffins don’t leave me feeling crummy. SO good in a bowl of chili! Just enough sweet to go with the savory.

    Reply
    • Wahoo for these being a great fill in for cornbread! Agreed, so perfect with cornbread. Thank you!

      Reply
  10. 5 stars
    I’m not sure how it can taste like cornbread without the corn. I made these so I could eat something while other people at buns on Thanksgiving. I think I got the better end of the deal. Thank you so much for your delicious recipe.

    Reply
    • I hear you – I’m not sure how these taste so cornbread-like either, but my family loves that they do! Some kind of Paleo magic I suppose ; ). I’m so happy you enjoyed this recipe, thank you!

      Reply
  11. Does this recipe freeze well?

    Reply
    • Definitely and great question! We make a double batch and freeze the leftovers for a fast option another night. : )

      Reply
  12. 5 stars
    These cornbread muffins are TO DIE FOR!!! My boyfriend is super picky when it comes to his cornbread and he ate 6 in one sitting. Needless to say, we are HUGE fans! These are a weekly staple with chili in my household.

    Reply
    • I’m so happy these were such a win Ali, thank you!

      Reply
  13. 5 stars
    So yummy! These are a hit at our house. I’ve been making them to go with chili nights. Even my skeptical husband loves them! He didn’t even know there’s no cornmeal and he had two. I call it a huge win. They’re slightly sweet like cornbread, and similar texture. You won’t even miss the corn meal.

    Reply
    • Woot! “Didn’t even know there’s no cornmeal” – I call that a paleo win! Thank you.

      Reply
  14. 5 stars
    I made these last week and they were great! I would say as close to corn bread flavor without any corn in them! I sprinkled half of my muffins with cinnamon on the top which I like because my
    Mom always makes her “real” cornbread that way! I will say I needed to cook
    Them a little longer than stated to make them more cornbread texture!

    Reply
    • I love that cinnamon add on, great idea! And thanks for the note that you needed a longer cook time.

      Reply
    • 5 stars
      I will admit I was a little skeptical of the ingredients. But shocked with how amazing these taste! My husband loved them too! And they go perfect with the chili recipe!

      Reply
    • If I wanted to use a liquid stevia as my sweetener, would I need to increase the amount of milk or eggs? If so, how much do you recommend? I’m excited to find a grain free cornbread recipe that doesn’t use almond flour! Thank you!

      Reply
      • Good question! I would think 1 cup total of milk + the liquid stevia would work great, though I haven’t tried it. Let me know if you do and how it turns out!

        Reply
        • Thank you so much for your reply! I will do a test run with those modifications and report back! 🙂 My gut isn’t able to tolerate the sugar alcohols but I still need to keep the sugars low. I’m hoping to use this recipe to make a cornbread stuffing for Thanksgiving. I’ll let you know how it goes! Thanks again! 🙂

          Reply

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