These cornbread muffins are actually corn-free because they are paleo, but they are flavorful and sweet, just like the real deal! Gluten-free, low-carb, dairy-free.
Cornbread muffins without the corn?!
Cornbread reminds me of good times in the past before I started getting sick. I used to love how versatile and delicious it was, especially when paired with BBQ or chili.
When I realized I had issues with both gluten and corn, I definitely went a long time without eating any cornbread, or bread of any kind. Cue sad face.
I decided I didn’t feel like being deprived anymore, and knew the only way I would want to eat it was if I made it myself. So I went in search of a good substitute for corn meal.
It turns out that almond flour is an excellent substitute, especially the blanched kind, because you get a bit of texture, with the same sort of color as regular cornbread.
You can also enhance the yellow color by adding a little bit of turmeric. It’s not enough to impart a turmeric taste though, so don’t worry there!
What I like best about this recipe is the subtle sweetness from the maple syrup. It’s not overpowering, but it provides just a little bit extra. It pairs perfectly with the almond flour, and will have all the paleo peeps questioning whether it actually has corn in it!
Easy to make, and can be made in less than 30 minutes from start to finish!
Lucky for you, these cornbread muffins are also incredibly simple to make! You’ll need the following ingredients:
- Blanched almond flour
- Ground turmeric (for color)
- Salt
- Baking soda
- Eggs
- Maple syrup
- Melted butter or ghee
Mix the dry ingredients in one bowl, and the wet ones in another bowl. Slowly add the wet ingredient into the dry until well-combined.
Grease a muffin tin, or gather muffin cups (I like reusable silicone ones, which you can buy on Amazon), and spoon the mixture into the cups. Place into a preheated oven to bake for 18-20 minutes, or until the tops begin to turn a slight golden color.
Remove from oven and allow to cool before consuming. Pairs excellent with a big pat of butter and a bowl of chili!
Can I use another type of flour?
The only flour substitute I can recommend is replacing the almond flour for coconut flour. With that being said, coconut flour in large amounts will have a faint coconut flavor, so you will likely taste a bit of it. It will also have a more fine texture than the almond flour does.
If that doesn’t bother you, you will need to use approximately 1/2 cup of coconut flour to replace the 2 cups of almond flour.
Can I make this recipe into a loaf of bread?
Of course you can! You’ll want a square pan, approximately 8 inch x 8 inch. You also likely need to double the recipe to fill the pan, as the original recipe is meant only for 8-10 small muffin cups.
If you give these cornbread muffins a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy:
Cornbread Muffins (Paleo, Low-Carb)
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1/3 cup maple syrup use sugar-free for low-carb
- 3 tablespoons butter or ghee melted
Instructions
- Preheat oven to 350F.
- Mix almond flour, turmeric, salt and baking soda in a bowl. Stir to combine. In a second bowl, mix eggs, maple syrup and melted butter or ghee. Stir to combine. Pour wet ingredients into dry ingredients and mix well until dough is smooth.
- Spoon mixture into muffins cups. This batter makes 8-10 muffins.
- Bake for 18-20 minutes, or until the tops of the muffins begin to brown around the edges. Remove from oven and allow to cool before consuming.
