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Paleo Sweet “Cornbread” Muffins

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Today for March Muffin Madness we have Cassidy from Cassidy’s Craveable Creations and the Keto Breads Cookbook sharing her Paleo Sweet Cornbread Muffins. Make that “Cornbread” as we know that corn is not included in paleo recipes. Cassidy’s recipe is gluten free, grain free, dairy free, refined sugar free, vegetarian, paleo, and primal.

These Paleo Sweet Cornbread Muffins from Cassidy's Craveable Creations don't actually include cornmeal as they're paleo, but they sure taste like it! Sweet and cake like. [featured on GlutenFreeEasily.com] (photo)

Paleo Sweet Cornbread Muffins from Cassidy’s Craveable Creations

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 Fruit Squares, and her No-Bake Brownie Bites. You’ll want to check them all out and visit her blog and her Keto Breads Cookbook, which I reviewed here on gfe—and shared her Keto Waffles (or Pancakes) recipe!

Keto Breads: Making Keto Delicious. Gluten-free, keto cookbook from Cassidy Stauffer (Cassidy's Craveable Creations). [featured on GlutenFreeEasily.com]

Enjoy learning more about Cassidy and her Paleo Sweet “Cornbread” Muffins and see the whole line-up of bloggers, blogs, and muffin recipes here.

March Muffin Madness

Without further ado, I’m turning the floor over to Cassidy …

Cassidy Stauffer Family Bio Pic

Cassidy Stauffer and Her Family

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 Paleo Sweet Cornbread Muffins are not only sweet, they’re 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!

Paleo Sweet Cornbread Muffins Recipe

Yield: About 9 muffins

Paleo Sweet “Cornbread” Muffins from Cassidy's Craveable Creations

Cassidy says: "These Paleo "Cornbread" Muffins 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"!"

Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes

Ingredients

Instructions

  1. Preheat oven to 350F degrees and line a muffin tin with nine baking cups.
  2. Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
  3. Add the eggs, honey, milk, and coconut oil to another bowl and mix well.
  4. Pour the wet ingredients into the dry and mix well.
  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.

Notes

Bob's Red Mill almond meal will not work in this recipe. Finely ground almond flour, like Honeyville Blanched Almond Flour, must be used.

All types of dairy-free milk are acceptable in this grain-free, paleo recipe except for rice milk because it's grain based.

From Shirley: My favorite brand of coconut flour is this brand.

Gfe reader Dianne reports: "Instead of muffins, I also bake the batter in a 9x9 greased pan for 25 to 30 minutes and then cut into squares."

© Shirley Braden
Cuisine: American / Category: Bread, Breakfast, Dessert

Originally published March 11, 2014; updated April 10, 2021.

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Comments

  1. Terisa says

    Oh these look delicious. I was just talking the other day about needing a good gluten free cornbread recipe to go with my 3 bean chili. I can’t wait to try making them.

    Reply

  2. julie says

    looks delicious, I really need to start baking!
    I don”t love baked goods with coconut oil-can I just use olive oil or any other oil?

    Reply

  8. Emily says

    I have to try these… they actually look like cornbread in the picture and it will be interesting to compare the taste. I like the idea of serving them as a healthier dessert!

    Reply

  9. Cheri says

    I’m definitely going to try these. I’ve recently tried a few boxed cornbread mixes and I did not like them all.

    Reply

  10. Lindsay Ham says

    I LOVE CORNBREAD! I’M hoping (as a Paleo enthusiast) that this cracks my craving for corn bread with my warm bowls of soup!

    Reply

  13. Carina says

    I haven’t tried any paleo recipes yet, but this looks like one I could do (and get my mom to eat; she’s not very open to trying “new” things).
    Thanks for sharing this recipe!

    Reply

  16. Linda says

    We love cornbread – the sweeter the better – so really looking forward to trying! I see 4 tsp of grain-free baking powder. Since I am new to Paleo, is there really a difference from regular baking powder?

    Reply

  18. Cindy W. says

    It has been really hard to find a cornbread muffin recipe I like so I am anxious to try this. Thank you for sharing.

    Reply

  19. Carol says

    This recipe sounds great! It’s been so long since I’ve had a cornbread muffin it will be nice to have something that tastes like one.

    Reply

  22. Heather says

    This is one instance where having a rough grind almond meal probably would be a good thing rather than a drawback as in many recipes. And I do have to admit that I am one of those heathens that likes sweetened corn bread, so I would be likely to add some sweetness to these, but they look wonderful!

    Reply

  24. Gloria Joy says

    This cornbread sounds really good,and I am hoping to make it soon.
    I have a family member who does not tolerate baking powder, even if it is gluten free baking powder. However, sometimes she can tolerate baking soda. Would it be possible to substitute baking soda for the baking powder in the cornbread recipe? Thank you!

    Reply

  31. Debbie says

    What a great recipe to try and add to my collection of your yummy recipes that you share. Since our 20 year son moved out, I have been cooking completely gluten, dairy, & soy free and my husband can’t believe what I cook tastes good. I like to make cornbread with our white chicken chili and can’t wait to try these this weekend. No more cooking making two meals non-GF/DF/SF for my son and hubby, and GF/DF/SF foe me. Thanks, Cassidy. Sorry for the long comment 😉

    Reply

  34. Jill says

    Yeah! Cornbread without corn! Will try these sweet and again, not so sweet(hubby takes his cornbread straight;). Anything to help make paleo an easier transition. Thanks!

    Reply

  36. Laurel says

    Oh Cassidy, thank you. We’ve really been missing cornbread around here. I just need to chop up some jalapenos and we’ll be all set for dinner. (Well you know Texans, hot peppers in everything!)

    Reply

  40. Jeanie says

    After having tried many of your other recipes that were amazing, this one looks like another winner. Congratulations on being chosen one of the contributors for the March Muffin Madness.

    Reply

      • Meztli says

        I used maple syrup. They are in the oven now. They look good but the centre fell. Any reason for that? They don’t look like the ones in your picture 🙁

        Reply

        • Cassidy @ Cassidy's Craveable Creations says

          Hi Meztil!

          Sorry they fell 🙁 I’ve made these many times and never had a problem with them falling? Did you use a finely ground almond flour such as from Honeyville or nuts.com? If you used Bobs Red Mill the weights are different so you may need to use more, approximately 4 oz. Also, pure maple syrup is thinner than honey so that could have contributed also. So sorry!!!

          Reply

        • Cassidy @ Cassidy's Craveable Creations says

          Hi Meztli,

          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. I immediately thought about this recipe and wanted to let you know that that could have been the problem, hope this helps!
          -Cassidy

          Reply

          • Shirley says

            Hey Cassidy–Thanks so much for coming back and adding this tip for Metzli, Lisa, and all! I’ll add a note to the recipe in case when the coconut oil is being added is exactly the issue for some who have had the muffins fall.

            Thanks again, dear. It would be a shame for anyone to have a problem with this great recipe! 😉

            Shirley

  51. Michelle Cantwell says

    Being from the South originally, I thought for sure that I wouldn’t be able to eat my beloved cornbread again. Can’t wait to try these

    Reply

  52. Karol says

    These look so light and airy. And I love that they don’t need a ton of ingredients. I’m going to have to try making these soon!

    Reply

  53. Mama Owl says

    OH YUMMY! I have missed breads so much since going low carb! I’ve just started to add nut meals and flours in… this looks like a good one to try! :q

    Reply

  57. Lisa says

    Hmm mine are in the oven and the center is falling just like another commenter said happened to them. I followed the recipe exactly, any idea why this is happening? I used almond milk for the nondairy milk.

    Reply

    • Cassidy @ Cassidy's Craveable Creations says

      Hi Lisa!

      I’m not sure why they fell? Did you use a very finely ground almond flour from either nuts.com or honeyville.com? The Bobs Red Mill has a different texture and weight so that might be the problem. I’ve made them several times and I have had several comments on my site saying they turned out good so I’m not sure what the problem is – I will try to figure it out, sorry!!!

      Reply

    • Cassidy @ Cassidy's Craveable Creations says

      Hi Lisa,

      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. I immediately thought about this recipe and wanted to let you know that that could have been the problem, hope this helps!
      -Cassidy

      Reply

  60. Wendy says

    Funny. When I saw the name of the recipe I thought, Hmmm, wonder if there’s an alternative to the corn…and then I was pleasantly surprised! No corn! Great!

    Reply

  61. Lewann Rice says

    I have never had cornbread with out any cornmeal in it! I can’t wait to try these and see if they are really like cornbread.

    Reply

  68. Lori Lewis says

    Can you believe I’ve never had corn bread? These look really good. Are they more sweet or savoury? In any case, I’m sure they will be yummy! Thanks for the recipe!

    Reply

  73. Sheila says

    I made this recipe last night, & cornbread muffins were delicious! Even my husband enjoyed it with a little butter. Now that`s saying something because husband doesn’t like too many of my paleo recipes. Lol. I used regular, sifted almond meal that I had on hand & used butter instead of coconut oil, & the muffins turned out pretty good. Muffins had a cornmeal-like consistency. I had muffins for dinner last night & this morning at breakfast – added a little melted butter & maple syrup. Um, um good! Thanks for sharing your recipes.

    Reply

    • Shirley Braden says

      Hi Sheila–Welcome to gfe! 🙂 So glad you had success with this paleo recipe. I’ve made this version of Cassidy’s and another keto version of corn muffins of hers from her new Keto Breads cookbook and we really enjoyed them both. So glad you and your husband really enjoyed this version! I know I’d love them with some melted butter and maple syrup. 😉 Thanks so much for taking the time to leave a comment, Sheila.

      Shirley

      Reply

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