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Paleo Cornbread Muffins

  • Author: Ursula Herrera
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x


Delicious paleo cornbread muffins. Grain and gluten free alternative to regular cornbread.



  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 large eggs
  • 4 tablespoons honey (or maple syrup)
  • 2 tablespoons melted coconut oil
  • 1/2 cup almond milk
  • 1 teaspoon baking powder
  • Pinch of sea salt


  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix the almond flour, coconut flour,and baking powder.
  3. In a separate bowl, add the honey, milk, coconut oil and eggs and mix really well.
  4. Place the wet ingredients little by little with the dry ingredients.
  5. Add a pinch of salt and mix everything well with the hand blender.
  6. Take out 8 muffin molds and fill them with the mixture.
  7. Bake for about 15 minutes until you see the top is turning a little brown.
  8. Take them out of the oven, let them cool down for a few minutes and remove from molds.
  9. You can store them in a closed container in the fridge for several days.


You can substitute the almond milk for cow’s milk if you eat dairy.

  • Category: dinner, baking
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