Menu Monday – Paleo Cornbread Muffins


Yes, you read that right…Paleo cornbread.  I am southern girl through and through, so I love some cornbread.  It goes perfect with a nice bowl of chili, a side of greens, or just all by itself.  You can imagine how pumped I was when I came across this paleo version.  I must say they are so good, I didn’t even feel like I was missing out!!!  Hope you enjoy them as much as I do!!!

Paleo Sweet “Cornbread” Muffins

Serves: 9 muffins
  • 1 C Blanched Almond Four, packed (Honeyville Brand)
  • ⅓ C Coconut Flour*
  • 4 Tsp. Grain Free Baking Powder (see link above)
  • 1 Tsp. Sea Salt
  • ¼ C Honey*
  • 3 Eggs, room temperature
  • ½ Cup Dairy Free Milk
  • 2 Tbsp. Refined Coconut Oil, melted

  1. Preheat oven to 350 degrees and line a muffin tin with 9 baking cups.
  2. Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
  3. Add the eggs, honey, and milk to another bowl and mix well.
  4. Pour the wet ingredients into the dry and mix well, then stir in the coconut oil (so it doesn’t solidify)
  5. Evenly divide the batter between the baking cups.
  6. Bake 17 -19 minutes or until lightly browned.
  7. Cool completely to properly set up.

Click here to take you to the original recipe.  Happy Eating!!!


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