Cassidy is a very talented recipe creator and a real sweetheart! Three of her most popular recipes are her Grain-Free, Nut-Free Angel Food Cake (I know … I didn’t think that type of angel food cake was possible either!), her Grain-Free Fruits Squares, and her No-Bake Brownie Bites. You’ll want to check them all out and visit her blog!
Enjoy learning more about Cassidy and her Paleo Sweet “Cornbread” Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here)
and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—yippeeee—a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)
Without further ado, I’m turning the floor over to Cassidy …
I’m Cassidy from Cassidy’s Craveable Creations and I’m a mom of 2 kids, one of whom is on the autism spectrum. Because my son is on the spectrum we have been gluten and dairy free since June of 2009 and have seen a drastic improvement. In addition to cooking gluten and dairy free, I also try to cook without soy, refined sugar, and grains. So when my sister-in-law made the most awesome cornbread I had ever eaten, I knew I wanted to create a paleo version. And I was able to do so by using coconut flour as it can taste surprisingly like cornmeal!
However, these are a little bit different than your typical cornbread recipes as these are sweet and almost cake-like, I think that’s why we like them so much! They have become a staple in my house because not only are they tasty and easy to make, but they can be served as a side with almost any meal AND be served as dessert with dairy-free butter or coconut oil and maple syrup drizzled on the top—it’s a “win win”! I hope you enjoy them as much as we do!
- 1 cup blanched almond flour (Honeyville Blanched Almond Flour)
- ¼ cup coconut flour
- 4 tsp grain-free baking powder
- 1 tsp sea salt
- ⅓ cup honey
- 3 eggs
- ½ cup dairy-free milk
- 2 tbsp refined coconut oil, melted
- Preheat oven to 350 degrees and line a muffin tin with 9 baking cups.
- Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
- Add the eggs, honey, milk, and coconut oil to another bowl and mix well.
- Pour the wet ingredients into the dry and mix well.
- Evenly divide the batter between the baking cups.
- Bake 17 -19 minutes or until lightly browned.
- Cool completely to properly set up.
Cassidy also noted in response to some readers having issues with these muffins falling: "I recently made a tried and true muffin recipe that fell and I noticed that I added the coconut oil first instead of last like I usually do and so it started to solidify." That factor could contribute to the muffins falling so be sure to add the coconut oil at the correct time, with the wet ingredients, as noted in the recipe.