Paleo Cornbread Muffins

These Cornbread Muffins are so delicious and moist! We pair these up with my Paleo Chili recipe. If you didn't see that in the prior post, click here. The Cornbread Muffin recipe comes from Just Jessie B. 

Cornbread Muffins

Ingredients: 
  • 5 eggs
  • 3/4 cup coconut milk (cashew or almond will work fine)
  • 1/4 cup ghee, melted
  • 1/4 cup honey
  • 1 tsp apple cider vinegar
  • 2 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions: 
     Step 1: Preheat the oven to 350 degrees. Line a 12 cup muffin tin with parchment paper cups.

     Step 2: In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.

    Step 3: In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt). 

   Step 4: Add the dry ingredients to the wet slowly until fully incorporated and smooth.

   Step 5: Distribute the batter evenly into the muffin tin (mine made about 16-18 muffins). Transfer to the preheated oven, and bake for 20-25 minutes or until muffins are golden brown on top and a toothpick comes our clean.

    Step 6: Serve with whatever you prefer on top! We love maple syrup with ours. Store in the refrigerator for up to 1-2 weeks.



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