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 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 - Gluten-free, dairy-free, nut-free. 7-ingredients, easy and delicious!

Paleo "Cornbread" Muffins

Autumn, @wholefoodfor7
5 from 6 votes
Servings 12 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


  1. 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!

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

  2. 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.

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

  3. 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.

    • 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!

  4. Does this recipe freeze well?

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

  5. 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.

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

  6. 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.

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

  7. 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!

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

    • 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!

    • 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!

      • 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!

        • 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! 🙂


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