Cornbread muffins without grains? Yes, it’s completely possible to mimic the flavor and texture of traditional cornbread without grains! These grain free cornbread muffins are full of cozy comfort, mildly sweet, and easy to throw together! Gluten free and paleo friendly as well with a dairy free option.
If you’ve been missing cornbread since going paleo, you’re in for a major treat!
These Paleo Cornbread Muffins are about to bring back all the cozy, comfort food vibes without the grains or gluten weighing you down.
They’re perfectly golden on the outside, fluffy and tender inside, and surprisingly mimic the texture and flavor of real cornbread!
I based these on both my paleo cornbread recipe and the muffins from my book.
There’s a little secret to get those perfectly golden, round muffins tops that can be tough to come by when baking without grains. And it’s not an ingredient!
Let’s get into the details so you can make these muffins ASAP!
What You Need to Make These Paleo Cornbread Muffins
There are tested dairy free options for these muffins. You can use any milk you want – just make sure it’s unsweetened! Coconut milk, almond milk, and whole milk are all great options.
If you’re familiar with paleo baking, you probably already have many of these ingredients stocked and ready to go!
Here’s everything you’ll need to prepare these muffins:
- blanched almond flour
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
- large eggs
- milk of your choice (unsweetened)
- fresh lemon juice
- honey
- maple sugar, or light brown sugar
- unsalted grass fed butter, ghee, or vegan butter
How to Make Grain Free Cornbread Muffins
Preheat your oven to 325°F and line a 12 cup muffin pan with parchment liners.
In a large bowl, combine the almond flour and coconut flour, baking powder, baking soda and salt.
In a separate large bowl, whisk together the eggs, milk, lemon juice, honey, sugar, and melted butter or ghee, until smooth.
Add the dry mixture to the wet and stir to fully combine. Fill each prepared muffin cup about 2/3-3/4 of the way.
Bake for 20-22 minutes, or until a toothpick inserted near the center of one of the muffins comes out clean.
Continued:
Remove from the oven and allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack, keeping the muffins in the parchment liners, to cool.
These muffins are best served slightly warm.
Store leftovers, loosely covered, at room temperature for the first day, then in a sealed container in the refrigerator for up to 4 days.
To reheat, the toaster oven works well or use the “defrost” function for the microwave to gently reheat.
The Secret to Perfect Grain Free Corn Muffins
Surprise! It’s the oven temperature!
A lower oven temperature can be the difference between overly browned muffins that sink in the middle and the perfect golden rounded tops.
I tested these muffins using a 350°F oven and then again using 325°F and the latter wins by far, every time for grain free cornbread.
The lower oven temperature allows the muffins to rise slowly rather than rise quickly and then sink in the center.
It also prevent the honey from browning the muffins too much. Don’t forget to keep your oven at 325°F!
These little muffins pair so well with everything: chili night, barbecue, Thanksgiving dinner, or just a swipe of dairy-free butter and honey for a cozy little afternoon snack.
Whether you’re fully paleo or just looking to lighten up a classic recipe, these muffins check all the boxes!
Grain-free, dairy-optional, lightly sweet with a tender, just moist enough crumb that makes them totally crave-worthy.
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Cornbread Muffins {Grain Free}
Grain Free Cornbread Muffins {Gluten Free, Paleo}
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 large eggs at room temperature
- 1/3 cup milk of your choice unsweetened
- 1 tablespoon fresh lemon juice
- 1/4 cup honey
- 1/4 cup maple sugar or light brown sugar
- 1/3 cup unsalted grass fed butter ghee, or vegan butter, melted
Instructions
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Preheat your oven to 325°F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, combine the almond flour and coconut flour, baking powder, baking soda and salt. In a separate large bowl, whisk together the eggs, milk, lemon juice, honey, sugar, and melted butter or ghee, until smooth.
-
Add the dry mixture to the wet and stir to fully combine. Fill each prepared muffin cup about 2/3-3/4 of the way. Bake for 20-22 minutes, or until a toothpick inserted near the center of one of the muffins comes out clean.
-
Remove from the oven and allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack, keeping the muffins in the parchment liners, to cool. These muffins are best served slightly warm.
-
Store leftovers, loosely covered, at room temperature for the first day, then in a sealed container in the refrigerator for up to 4 days. To reheat, the toaster oven works well or use the “defrost” function for the microwave to gently reheat.
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