Let’s talk about… cornbread!
 
It’s one of my very favorite side dishes, that’s warm & comforting and fills you right up.
 
My favorite way to indulge is with a fresh, hot cornbread muffin sliced in half, slathered with whipped butter or ghee, served alongside a bowl of hot chili.  
 
I mean c’mon, right!?  Who doesn’t love cornbread.
 
The part I haven’t always loved is the amount of sugar and the use of corn.  
 
Corn really doesn’t have any nutritional value that I can’t get tenfold from another food, and it’s one of those crops that I would really strive to find organic & non-GMO if I was going to eat it.
 
 
So when I realized I could do “corn” bread without the corn, and with more nutritionally dense ingredients in its place?  I was on board!
 
This recipe is grain & dairy free, and is only sweetened with honey.  I love using raw local honey for the flavor and quality, but any honey will work!  
 
And while there’s not much of it in this recipe – it’s just enough to add that natural sweetness that cornmeal has, and gives you the perfect flavor!
 
 
The taste & texture of these muffins are so spot on, your family won’t guess you’ve snuck a healthy recipe past them!
 
Serve these up with one of my chili recipes, alongside your favorite soup, or as a yummy side at Thanksgiving or any holiday meal!  
 
And I can’t forget-  they taste like a heavenly dessert with a little Slow Cooker Apple Butter!
 
I hope you enjoy them as much as we do!
 
 

 

Print Recipe
5 from 1 vote

Cornbread Muffins | PALEO

Servings: 18 muffins
Calories: 147kcal

Ingredients

  • 5 eggs
  • 3/4 cup coconut milk (cashew or almond will work)
  • 1/4 cup ghee, melted
  • 1/4 cup honey
  • 1 tsp apple cider vinegar
  • 2 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350ºF.  Line a 12 cup muffin tin with parchment paper cups or silicone baking cups to keep the muffins from sticking.
  • In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.
  • In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).
  • Add the dry ingredients to the wet slowly until fully incorporated and smooth.
  • Distribute the batter evenly into the muffin tin (I added 6 standing silicone muffins cups to a baking sheet to make 18 total muffins).  Transfer to the preheated oven, and bake for 20 to 25 minutes or until muffins are golden brown on top and a toothpick comes out clean.

Notes

  • To make this in a skillet or baking dish, grease the dish thoroughly with ghee or line with parchment paper to keep the bread from sticking.  Bake for 30 minutes or until golden brown & cooked through.

Nutrition

Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 151mg | Fiber: 2g | Sugar: 5g | Iron: 1mg
Filed   bread muffins, breakfast, side dishes, snacks