Paleo Cornbread (a.ka. Coconut Flour Muffins)
Yes, Paleo Cornbread is an unabashedly explicit oxymoron. But these taste uncannily like cornbread to me.
I must offer a disclaimer, though… it’s been a long time since I’ve had real cornbread, so my perception is a bit skewed.
“Coconut flour muffins” for simplicity’s sake
I’ve had numerous readers tell me they simply call these “coconut flour muffins” to avoid questions from family members like, “why are you calling these corn-free muffins cornbread?”
So call them what you will– Paleo Cornbread or Coconut Flour Muffins. Either way, these grain-free muffins are simple and ridiculously tasty.
- Preheat the oven to 350. Line 10-12 muffin cups with liners, I like these unbleached parchment liners. Have all ingredients at room temperature (if the eggs are cold, the batter will not form). Combine all ingredients until smooth.
- Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.