Paleo “Cornbread” Muffins Recipe
Winter brings one serious issue for those following a paleo lifestyle: How am I supposed to eat my chili without cornbread? OK, maybe it’s not a serious issue, but it was a problem I was determined to solve. Lucky for you, I think I did.
Adapting Cornbread Muffins for Paleo
Students of paleo living will see an obvious issue with cornbread right off the bat. It’s even baked into the name. You guessed it – corn, a grain, is a no-go.
If you’re interested in a more in-depth conversation about why corn isn’t all it’s cracked up to be, you can find that here. For now I’ll cut to the chase. These paleo cornbread muffins are intentionally corn-free.
The other major change from your “regular” cornbread recipe is my choice of flour. All-purpose flour is commonly used when making cornbread, but that’s out too.
Instead, after some experimenting, I settled on a mix of almond flour and coconut flour. While it would be easier to pick one or the other, combining the two flours yields a better result.
Here’s why they team up so well. Almond flour produces denser baked goods than all-purpose flour. The ground-up almonds hold more moisture compared to powdery white flour.
Adding the coconut flour, however, helps to counteract that density and lightens up the texture, so that the end product is fluffier and more cake-like.
I love a hint of sweetness in cornbread, so I added a touch of raw honey. If you like a little more kick to your cornbread, feel free to drop in some diced chili peppers.
- Preheat oven to 350 F (175 C).
- Mix all the ingredients together and pour the batter into a greased 12-muffin tray.
- Bake for 18-20 minutes until a toothpick inserted into the middle of a muffin comes out clean.
All nutritional data are estimated and based on per serving amounts.
- Calories: 83
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 3 g