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Paleo

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!
5 from 6 votes
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Paleo "Cornbread" Muffins

Servings 12 muffins
Author Autumn, @wholefoodfor7

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

  1. Preheat oven to 350. Prepare muffin pan by either spraying pan with cooking spray or lining with muffin wrappers.

  2. Combine dry ingredients (flour, salt, baking powder) in a medium bowl with a wisk or spatula.

  3. Add all of wet ingredients (honey through milk) and wisk or stir into dry ingredients till just combined.

  4. Pour muffin batter in to each of the 12 muffin cups, filling each about 2/3 full.

  5. Cook for 22-25 minutes, till top springs back when touched.

  6. 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.

Recipe 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

18 Comments

  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!

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

      Reply
  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.

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

      Reply
  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.

    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
  4. 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
  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.

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

      Reply
  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.

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

      Reply
  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!

    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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