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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


    • Melissa, I’m so sorry but flax/chia eggs don’t work with 100% coconut flour recipes. I have been working on a 100% coconut flour cookie using gelatin as an egg replacement and I will post it as soon as it is perfected.

      • I an curious if you’ve posted the coconut flour cookie recipe using gelatin? I am egg allergic, and am awaiting a celiac test…so am starting to research gluten free egg free recipes…

        • In regards to individuals with egg issues.
          I have been raising chickens for over 25 years
          and I think the problem with egg allergies is
          actually more of an issue of diet and not the eggs.
          The preferred diet of chickens and most fowl are
          insects (which make their yolks bright yellow) greens
          and seeds. Most farmers use grain based feeds as it
          is cheaper. My chickens graze about our place and
          in winter I give them greens on a daily basis. I sell
          my eggs locally and have a loyal following because
          everyone says the eggs are the best ever.
          Goes to show you, when we eat what we were designed
          to every body IS healthier!!

          • Joyus,

            Thank you SO much for pointing out that chickens are NOT vegetarians, they are omnivores. The new advertising gimmick with eggs is ‘vegetarian fed’ and, quite frankly, I’m tired of hearing it.

            Thank you for raising your chickens the proper way and providing nutritious food for those in your community!


        • Nutrition Facts
          6 Servings
          Amount Per Serving
          Calories 133.8
          Total Fat 11.2 g
          Saturated Fat 8.7 g
          Polyunsaturated Fat 0.5 g
          Monounsaturated Fat 1.1 g
          Cholesterol 62.0 mg
          Sodium 76.3 mg
          Potassium 27.0 mg
          Total Carbohydrate 4.9 g
          Dietary Fiber 1.0 g
          Sugars 3.1 g
          Protein 2.4 g
          Vitamin A 2.0 %
          Vitamin B-12 2.7 %
          Vitamin B-6 1.4 %
          Vitamin C 0.1 %
          Vitamin D 3.3 %
          Vitamin E 0.1 %
          Calcium 0.7 %
          Copper 0.1 %
          Folate 2.0 %
          Iron 1.8 %
          Magnesium 0.0 %
          Manganese 0.2 %
          Niacin 0.0 %
          Pantothenic Acid 0.0 %
          Phosphorus 3.4 %
          Riboflavin 3.4 %
          Selenium 0.0 %
          Thiamin 0.0 %
          Zinc 1.4 %

  1. You may have just save my Thanksgiving, LOL! Do you think these would work as a substitute for cornbread in stuffing? I’ve been tasked with making Thanksgiving dinner for my in laws and the only thing I’ve not yet figured out a suitable paleo-ized recipe for is the cornbread stuffing.

  2. I have paleo “oatmeal” all the time! It is so incredibly delicious and waay more satisfying than regular oatmeal. Its made of eggs and obviously contains no eggs but really what else are you supposed to call it? Egg custard? No, that’s been taken. Egg porridge? I don’t know about you but that doesn’t sound terribly appetizing to me. The point of naming things the same is to emphasize that they elicit the appearance and even taste of regular favorites while still being healthy.

  3. These just came out of the oven… I made 6, and 3 are already gone 🙂 They are similar to corn bread for sure, but I wouldn’t say they’re that close. Either way, they are fantastic! I smeared them with apple butter, and I’m debating if I’ll go back for a 4th one.

      • I might also be overly spoiled… I can tolerate corn as a treat, and I live in Texas…

        On a side note, I want to give you props on the creativity of your recipes. I just found your site the other day (through your post on Civilized Caveman) and I’ve been really impressed so far. Keep ’em coming!! 🙂

        • Well, as long as you can eat corn occasionally you had better be enjoying real Texas cornbread! I will be the first one to admit that these coconut flour muffins don’t compare to that 🙂 And thank you for your kind words! That is so encouraging to hear, and I’m so glad you enjoy the recipes!

  4. You poor thing!! What a terrible day! I’m glad these muffins made you feel better. They would make ANYONE feel better, the recipe is gorgeous. I thought for sure I was going to see some almond flour in there (as my husband always comments that my almond flour muffins taste so much like cornbread). But over the last 4 months I haven’t been eating ANY nut flour (I just can’t digest it). So these will be our muffins/bread rolls this thanksgiving. Excellent recipe! Thank you, thank you! 🙂

    Hope things are looking up for you.


    • Thanks, Amber! I’m having a much better day, thanks for asking! I can’t digest nut flour right now, either, so coconut flour baked goods are a life saver. I’m excited to hear that these have reserved a spot on your Thanksgiving table! Have a great weekend!

  5. Lauren! These look AMAZING! Well done for creating such a wonderful healthy muffin! Cornbread isn’t something we eat in the UK anyway so I guess its quite OK to call them “cornbread! Why not if the texture’s the same!!!

    So sorry to hear you had a rotten day! Hope everything’s much better now.


  6. these look terrific! I’m picking up two dozen grassfed organic eggs on Friday and I’ll give them a whip after that! And I looked at the ingredients in that “cheese” if there is milk protein in it, why not just eat the real deal anyway? I never understood rice cheese and soy cheese. Now… if you’ve ever had Dr. Cow Tree Nut cheeses that’s a different story. They age it to perfection and ooooooh my oh my! I cannot tolerate dairy at all, and that “cheese” is a real treat.

  7. Just in time for my GAPS-curious mom’s visit! As far as ethics go, corn is actually called maize everywhere else in the world. Corn actually used to refer to wheat, or any grain used to make bread. Corn also refers to the salt grains used in “corned” beef. So actually, the term corn is almost appropriate here. You are such a creative cook!

    • I certainly don’t agree that honey is toxic when cooked–is just looses some of the enzyme action from the raw honey. Plus, it is the only sweetener allowed on GAPS/SCD. I think coconut sugar is a great option if you aren’t following those diets. If you make the substitute in this recipe, you’ll have to compensate for the loss of liquid. Try adding a few more teaspoons of applesauce.

  8. I was curious would this recipe be capable of a loaf? I’d love to use this in my Paleo Stuffing for thanksgiving. But wasn’t sure if this is enough for a loaf or if you think i’d need to double the recipe for that? Since you’ve seen how much batter it makes figured it’s safe to ask before i use these expensive (at least for my family) ingredients to find out lol

    • If you are just going to cube it for stuffing, I’d suggest at least doubling the recipe and just baking it in muffin tins, then cubing the muffins. I’m sure it would work in a loaf pan, I just don’t know how long it would cook. If you do bake it in a regular loaf pan, I would actually triple the recipe.

      I just want to put the disclaimer out there that I haven’t tried this in stuffing… so no guarantees. I know coconut flour is expensive, so it is a bummer when an experiment with it flops. Maybe you could try making a mini trial run before the big day?

      • ahh okay thanks for your response. I’m not sure i could afford to use this for stuffing than, but thanks for sharing, it’ll be a nice weeknight treat with some pork chops and greens to bring back those memories of being a lil girl in Louisiana.

  9. I have a lovely, nourishing grass fed beef stew on for dinner, and I thought these would be a great companion to pair with it. I just finished making them, and I had to try one straight out of the oven. I am in heaven! They are so good. I’ve always had a weakness for cornbread, and now I’ve found my healthy substitute. Thank you so much for this recipe, and everything you offer.

  10. Just made two batches of these. One with butter and one with coconut oil. Hubby says (and I agree), the butter one tastes like cornbread the coconut oil one tastes more like regular muffins. Either way, we enjoyed them all, thanks for the recipe.

  11. Made these today and my family devoured them. Bad news since they were meant for thanksgiving, TOMORROW! Oh well!
    * Note: I added cold eggs into the mixture and it solidified my coconut oil. 🙁 Don’t make my mistake, add room temp eggs! Either way, they were still delish!

    • Hi Melissa! I don’t think the gelatin egg will work in this recipe. Are you talking about the gelatin egg substitute I use in Chewy Ginger Cookies? I specifically designed that recipe to work with the gelatin. I’m sorry if you were planning to use the gelatin instead of the eggs here 🙁 100% coconut flour recipes are very picky and almost always require real eggs.

  12. Hi Lauren,

    My Sister has Ulcerative Colitis, so we’re trying the GAPS diet to get her off the meds. I’m looking forward to having these “cornbread” muffins… they look so tasty! I thought we were only going to be able to eat meat and juice! Thanks for the recipe!

    • I am sure GAPS will make a difference for your sister… After 2 weeks on the diet, my ulcerative colitis symptoms were gone! And I’m so glad this recipe will make the diet a bit more delicious for you both! Blessings and prayers for your sister’s healing 🙂

  13. I just made the batter and the batter is VERY dry and not moist at all…I’m not sure if I ought to add more sauce or milk to it….or bake it dry as is…I’m afriad if I bake it so dry it will come out very dry…hmm.

    • Hi Rachel! Yes, the batter is rather stiff and will be even more stiff if the ingredients were cold. If you followed the recipe exactly, then they should work out. I wouldn’t recommend adding more liquid because it can make the muffins dense. Hope this helps!

  14. Thank you for the recipe! I subbed the applesauce for organic jarred sweet potato purée (baby food) because it was what I had. I also just tossed all the ingredients in my Vitamix – I’ve found coconut flour recipes do well in blenders. The house smells great!

  15. Making these tonight! I’m planning to sub out the applesauce due to an apple allergy. Thinking I need to sub out the apple cider vinegar as well due to the same reason. Any thoughts on substitutions? I have rice wine vinegar, red wine vinegar, balsamic vinegar, and regular white vinegar. I didn’t realize we had so much vinegar in the house until I just wrote it all out!

    • The texture changes after adding the eggs, but they will still be delicious when baked! Also, if the eggs are cold, they will make the fat in the batter seize up. I’ll add in the directions for the eggs to be room temp. But it’s fine if that happens, they will still bake well.

  16. OMG!!!!! I just made these this afternoon to go along with my homemade chili. These are the best!!! I can’t say enough good things about these muffins!!! I had to cut the recipe in half since I only had one egg left after baking all week!!!
    So I made 2 nice size muffins. My hubby loves these!!!! What a huge compliment they were to my chili!!! Next time I will be making a full batch…maybe even double it! We will be enjoying these scrumptious little muffins a lot in the future! Thank you soooo much for sharing!!!!! By the way….the other half of my muffin somehow founds it’s way into my hubby’s mouth!! LOL!!!

  17. I made this recipe and while it sort of came out okay…my oil and 1/4 cup conconut flower did not make a “paste.” I just wanted to verify the 1/4 cup on the coconut flower is correct.


    • Yeah, the 1/4 cup is right. I’m sorry you weren’t wowed by these 🙁 Were the eggs and fat at room temp? Also, the way the coconut flour is measured makes a difference. It’s the “dip and sweep” method, not packed into the measuring cup.

  18. Thanks for the tips you have provided here. In addition, I believe there are numerous factors that really keep your motor insurance premium all the way down. One is, to consider buying insurance that is within the good list of car insurance organizations. Cars which can be expensive will be more at risk of being robbed. Aside from that insurance policies are also good value of your car, so the costlier it is, then the higher your premium you only pay.

  19. I have made these a couple times and really liked them. My husband and three year old daughter enjoyed them too. We are new to this style of eating, and with the little one’s birthday today, I wanted to stick as closely as possible to what we have been doing. I made her a “carrot cake” at her request by doubling this recipe and adding carrot and raisins to the batter. I made a cream cheese frosting at home, and everyone really liked the cake. I was really happy that I could give her what she wanted and still have it be reasonably healthy as well as easy to make. Thanks for sharing the recipe.

  20. FYI, these make really good blueberry muffins!! I’ve made these several times without, but this last time I added a cup of frozen berries to a double batch, and they turned out awesome!! I don’t know how long they baked, I’m sure it was longer than suggested. I just pulled them out when they were a nice golden brown on top. My one-year-old and I polished off a dozen in just 2 or 3 days… yikes…

    Thanks for the recipe!

  21. Wow! These are phenomenal. I made them for my young daughter who is on the GAPS diet but had to sample one. So good! I am planning on serving them alongside her soups & as “bread” for sliders! Think they would be great for breakfast sliders as well, with fried egg or homemade sausage. Yum!

  22. Hey love your sight! I am from Texas grew up on cornbread from scratch but NEVER had sugar in it! First time I had sugar cornbread was in Washington State, it shocked me! Anyway no sugar is good thing! I am also very allergic to corn so haven”t had any for yrs.
    Would love to have some fluffy muffins not sweet. Any ideas?

    Thanks for sharing so much with us!

    • You could try substituting the applesauce with mashed pumpkin or mashed butternut/acorn squash. Replace the honey with an equal amount of yogurt or coconut milk. I grew up in Washington, so that’s probably why I make sweet cornbread 🙂 I don’t know if this fake cornbread will measure up to your Texan standards, but I hope you enjoy it all the same!

  23. Lauren,

    I need a little help. New at grain free cooking. I made the muffins and mix was very dry. I know coconut flour is very absorbent. What type of liquid do I need to add to get less thick batter?


    • I tried these today, and I did not get a good result – I had little balls that cooked up like hush puppies, not muffins. I think I packed the coconut flour so there was too much. I will try again just scooping the coconut flour out of the package instead of packing the cup. I was not happy! Have you had any better luck?

  24. Lauren, I just tried these for the first time tonight as the recipe I had been using for faux cornbread muffins using coconut flour could not be found and I LOVE THEM!! I’ve been reading things in your emails and on you website for several months now and have used your recipe for crockpot whole chicken and broth as well as others! Thank you so much for your efforts in making great tasting, healthy and healing recipes!! I didn’t have applesauce so used a little great lakes gelatin in its place, they turned out great!

  25. I made this recipe TWICE in 2 days for only me and my husband…it is THAT GOOD! I add chia seeds to include more omega 3, on some, i top with almond flakes, on others, dried raisins… YUMMY!

    Thank you so much for sharing… will be using more of your other recipes!

  26. My three picky children loved these. I have one obsessed with cornbread, and she raved about them. My grain-eating mother was visiting, and she loved them. These are an all-around hit.

  27. I made these last week. Turned out pretty good, but a little dry. My daughter ate them though. Wondering if I should add a little more applesauce or cook them a little less time next time?

    Thanks! Loving all your recipes!

  28. I was going through some of my REALLY old, pre-paleo recipes over the weekend, cleaning out and getting rid of recipes I would never consider making. I got rid of my favorite Paula Deen cornbread recipe, thinking to myself, “I did used to really love cornbread….” as I tossed the recipe into the recycling bin. How great to stumble upon this recipe!! Can’t wait to try it!

  29. Yum! I cannot wait to try these! They look amazing…
    One semi-oxymoronic recipe that I recently made was a paleo potato salad. I used a combination of turnips and sweet potatoes instead of regular potatoes and it turned out pretty well. The recipe will be up on my own blog soon.

  30. Holy smokes, these are delicious! I just pulled my batch out of the oven and I’m having to hold back on helping myself to a third. I didn’t have any honey on hand, so I subbed some coconut sugar and a 1/2 Tbs of water. I also added a pinch of salt, nutritional yeast and rosemary. They’re perfect! I’m so excited that I found this recipe. I’m from Texas and I know good cornbread, but I haven’t been able to eat it for years. These are a perfect substitution. Thank you!

  31. Lauren, I just made these for the first time today and they are really good. Thanks for sharing! I’ve been trying quite a few recipes lately that I can make ahead and take with us on vacation. These will definitely go with us.

  32. I loved this recipe! I am doing no grains right now and the other night when we did chili I wanted something to eat while the rest of my family had cornbread (one of my favorites of course!). I was so pleased with these – and as someone who HAS had cornbread in the past month, these were remarkably close in flavor! So interesting seeing as they don’t have corn! 🙂 They tasted especially delicious warm with raw honey spread on them. My entire family loved them. Thanks for sharing this great recipe!

  33. Hi Lauren,

    Both my husband and I are following the Paleo diet, but we cannot have honey or maple syrup. It is too high on the glycemic index and we are follow a no grain, no dairy, no sugar diet – including tropical fruits.
    Apple sauce and Stevia is fine, so what do we substitute for the honey in all these amazing recipes?

    Many thanks,

  34. Made these today; didn’t have applesauce and not a fan of that or bananas, so puréed a plum and used 1T. Worked great–delish, moist muffins. I grew up on cornbread–I’m from the south–and would not think of this as a substitute. They are delish in their own right and deserve their own name. Cocomuffins??

  35. Is there anything you can substitute instead of the applesauce? I never eat it so I never have it on hand, and it seems like a waste to buy/make applesauce if I’m only using 2 tbsp for a double batch of muffins. Would a puree of cooked squash work instead?

  36. Really nice little recipe! Basic enough that you could make all sorts of variations (I’m thinking adding some bacon and scallions would be nice). I doubled it and got 10 muffins. Good crumb, not too dry, hold together well, very easy. Thank you!

  37. I think its wonderful they are called “corn” bread! I was specifically looking for paleo corn bread, if they hadn’t been called that I wouldn’t have found them! Any paleo person knows they don’t have corn.. Or they wouldn’t be called paleo! Thanks so much for this recipe! I love them! Very comparable to corn bread especially for a paleoian!

  38. I was skeptical making these, however, as soon as I saw the batter I KNEW it was going to be amazing. I used a round pan to make the corn bread and doubled the recipe. I used unsalted butter, I feel as though I’ve overdosed on coconut oil lately. He ate half the pan, and kept telling me how delicious! I loved it, from the man that doesn’t eat Paleo!! I served it with a pot of hearty chili. I’m linking your recipe for my friends to enjoy! Thank you so very much!

  39. Hi! Wanted to find out if you have an alternative for the apple cider vinegar used in this recipe? I am supposed to steer clear of vinegar, but really wanted to try out this recipe! Thanks!

  40. Just made these! Eating one fresh out of the oven as we speak. SPEECHLESS. So delicious!!!!!!!!!!! Thank you so much for sharing such a wonderful recipe! Will be on my table for thanksgiving tomorrow 🙂

  41. Loving this recipe, I doubled it and put it in a round spring form tin…….it’s baking……we will see how it goes, it’s for a morning tea catch up. Also I didn’t make enough applesauce so I used some of my babies apple puree, lol. Either way it will taste delish!

  42. Just made these to go with our stew as it’s 12 degrees outside! These are really easy to make and quick to throw together. I made mine with butter and they were delicious! Thanks for sharing!

  43. These look really great. This is a great blog. I read your story… my daughter and I cured bipolar illness through diet (eliminating artificial ingrediets, especially MSG) and our family is diving even more into eating healthy by trying the Paleo diet lifestyle… thank you for sharing all of this.

  44. I made these this morning, using butter instead of coconut oil. They are delicious and I may or may not have eaten all 6…
    I don’t feel they’re very “cornbready” in my book, but still an extremely good basic muffin recipe that one could spice up according to their own tastes. Will definitely be remaking these!!

  45. Hi – I made them today and followed the recipe but they shribled up as soon as I took them out of the oven, and they have an eggy consistency almost like a flan. Any idea as to what I did wrong?:-/

  46. Hi there! I was excited to try your recipe and I just pulled mine out if the oven. They smell amazing, but I haven’t tried one yet. 🙂
    One concern I have is about the batter, it was really thick. I think I could have rolled the batter into balls if I wanted. So I scooped the batter into the muffin papers and baked them. The tops did not come out smooth like your picture.
    I just ate one, and they taste good. :). But I’m still wondering if you have any thoughts.

  47. I love this recipe, they always turn out perfect. I made these as our ‘bread’ for Christmas dinner, and my grain-eating family and friends really enjoyed them too. Thanks Lauren, I really enjoy your recipes and blog.

  48. I love these and am making them again. Tonight we’re having them with chicken stew.

    I was out of applesauce, so I substituted some peach “jam” I made this last summer that didn’t jell. They are going to be awesome. 🙂

  49. I made these with coconut oil and added about a tablespoon of almond butter to the batter…mmmmmm…. 🙂

    I’m going to try to make this as a “bun” for burgers and sandwiches too!

    Thanks for the recipe!

  50. I’m wondering if you think I could sub pear sauce for the apple sauce? I have some I made and canned. It’s just pear and nothing else. I’m not really good with baking substitutions yet. Thanks!

  51. I just started the candida diet (for the 3rd time) and I’m really trying to stay on track this time around. Is it possible to sub almond milk for applesauce?? If so, how much milk should I use? I saw you say that its purpose is to keep the muffins moist but I can’t eat applesauce )=

  52. Hi
    I just started to follow you and tried these corn muffins the other day. I live in Sweden and have never had corn muffins. An I don’t really care to try either because these faux corn muffins where the best muffins I’ve ever had all flours, flavors and toppings included. Beautiful, yummie, moist, tasty. I love them! Thanks for sharing all those beautiful recipes.

  53. Just came out of the oven, I used mashed banana instead of applesauce and coconut oil. So yummy! I will be making these again! Thanks! FYI: They are approx. 138 calories each.

  54. They LOOK like corn muffins. I probably shouldn’t bake them right now, as it’s 1:15 in the morning (and I’m not the only one who lives here!) but I’m looking forward to trying them. They look less “eggy” than lots of coconut flour-based baked goods. (And Lord knows, I could use some food that tastes like FOOD again. Browsing your recipes is giving me hope!)

  55. Hi Lauren, thanks for posting these. Just made these, doubled the recipe and added 6 dates and used banana instead of applesauce. My fan forced oven only needed to be 160 degrees Celsius and still needed to be turned down to 140 for the last 5 mins. I’ll be making them again!

  56. Hey,

    these look amazing! I am a huge fan of cornbread and was hoping these would satisfy those cravings. I just was wondering if you had the nutrition info for these baked bits of goodness?



  57. Quick question- has anyone frozen these lil guys? As a mom of 7 kids (from 3-11yrs) who is always adjusting our supplements & foods that we’re “allowed” to eat (I’m not sure how many other parents in my kids’ school have “artificial food coloring” on the list of allergies on file in the office to make sure my kids aren’t given any lol)… & I’m positive that my kiddies will adore these!! I just like to be able to make a bunch of things & freeze them for quick snacks before/after school… so pretty please, if anyone can lend a Paleohand & let me know if these freeze ok I’d be ever so grateful.
    Thank you!!!! 3 cheers to corn(ish)bread!

  58. Yes. I have frozen them and they were great. I find that most baked goods (almond flour or coconut flour) freeze very well. It really helps to have these baked treats on hand. I choose a “baking day” and then eat the frozen food (thawed of course) on a daily basis. 🙂

  59. These just came out the oven, and they are very light, no “eggy” texture, just delicious! The recipe is very easy. I didn’t have raw honey, so I used sugar free honey, couldn’t wait to get the real deal. Will definitely be making more of these!

  60. I’ve made these a few times before and always liked them. Today I tried making them into sandwich rounds and they came out delightfully! I doubled the recipe and used 1/3 cup to measure them out. Baked for 13-15 minutes at 350F. It made 9 rounds.

  61. Oooh, these look tasty and pretty easy! My favorite combination.

    I was wondering, do you think these would work or taste okay if I added different extras? I was thinking either almond extract, chocolate chips, or blueberries. I’m just worried they wouldn’t hold up with mix-ins.

  62. Hi Lauren
    I just made these muffins and chose to use my mini muffin pan. I adjusted the time in the oven to 12 minutes and the results are amazing. They rose beautifully and taste incredible, I even sprinkled some diced almonds on top and when hot, smeared some grass fed butter, These were truly incredible and something I know even my non-Paleo friends and family will enjoy. Thank you so much for sharing such a wonderful recipe. I’m off to get two more. Nom nom nom

  63. I have just made a batch of these and thought I would share what I did, as they turned out perfectly! I substituted 1 tbsp of Greek yoghurt for the honey and used unsalted butter. As with all muffin recipes, I always preheat the oven to 200 degrees Celsius and then put the muffin tray in and immediately turn the temperature down to 150 degrees Celsius. They cooked perfectly in 15 minutes. Absolutely perfect straight out of the oven with some butter.

  64. Hi, I am in Scotland, europe, when you say heat the oven to 350. what temperature scale is that. I am new to baking and I have an electric fan assisted oven and the settings don’t go as high as 350. Any help with this would be great, thanks.

  65. I am so happy that I found this recipe. My husband and six children insist on having cornbread with their chili and I have been looking for a yummy Paleo alternative. I tried this recipe today and must say the search is over. It was ABSOLUTELY DELICIOUS! Do you mind if I share this on my site.

  66. Thank you SOOOO much for this wonderful recipe..i doubled it and tried smashed bananas since i didnt have applesauce and they were perfect! Just what i needed after feeling so daunted with this journey to cut out dairy and sugar due to my horrible chronic cystic acne at it’s peak of being worst lately. I may read your book…just discovered your blog last night. I’m overwhelmed since nothing works, except Bactrim has in the past been my savior, but I’m ready to get to the root and stop taking things that may be hurting my body. I just wish I knew what I was doing would work, it would be motivating! To try something for months without results is so so draining. I’v done this 15 years. Anyway, you are inspiring. Thank you for all you’ve done to encourage!

  67. Thank you. I thought these were great. They have the best texture for a coconut flour recipe that I’ve ever had and I’ve been cooking with coconut flour for nearly a decade. So thanks again.

  68. I don’t keep honey due to sugar issues, but I found this recipe was great with 1 tbsp granular stevia for baking plus 1 tbsp unsweetened nut milk to replace the honey. I also used pureed carrots instead of applesauce, which tastes good and gave it a really nice color. It surprised me how much it resembled corn bread. Thank you for the recipe!

  69. The article on almond flour was informative. The enzyme issue would be remedied if the almonds are soaked, sprouted and dehydrated. However it does not solve the other points you made. Also heating raw honey in the Paleo ‘corn’ muffins is also a hazard. Honey was created to be eaten raw and when heated has negative results.

  70. Hi!
    what egg substitute would you recommend for your recipes? I’m looking for a natural (chia seeds, flax seed, etc) option, no processed food, my children have an egg allergy(also gluten and milk allergy).
    Your recipes look great and would love try some of them out.
    I usually substitute eggs with chia seed in other recipes, but it’s hit and miss.
    would love to hear your recommendation!
    Thank you!

  71. Wow these were so good, and tasted cheesy to me somehow. I used 3 egg whites instead of two eggs, and it worked great. Don’t know how you came up with this- genius recipe- thanks!!!

  72. These are absolutely amazing!!!
    Followed recipe to a tee and they turned out perfect!

    Making paleo sloppy joes tonight and wanted these as a side.

    So excited!

  73. This recipe is great! I tried it today for the first time. My son has a suggestion. He mentioned adding the zest of a lime and some lime juice instead of vinegar (to help the baking soda) because lime and coconut go very well together. . I made a double recipe and it made 12 muffins. I will try the lime the next time I make them. Thanks.

  74. THESE ARE AMAZINGLY GOOD! I made them with butter, and the second time around, I made apple spice muffins, using this recipe as a base. I’m following a leaky gut protocol to heal my gut and these are so wonderful to have on hand to keep me on track when that sweet attack comes. These will be a great addition to our shabbat table this weekend! Thanks so much for a GREAT recipe…

  75. These muffins are great! I doubled the recipe, subbed the applesauce with almond butter because I didn’t have any and also threw in a few handfuls of grated cheddar cheese (I’m not paleo) for some more savory muffins. The results were quite tasty and they do taste almost like cornbread- yum!

  76. I was a little horrified at seeing 1/4 cup of oil for just 6 muffins… So I halved that, and replaced the other half with mashed banana. I can’t compare it to the original recipe since I never made it but it turned out great! I remembered a similar trick where you can replace half the fat with applesauce, so I figured banana mash would work just as well. Love it with a bit of butter and jam. Thank you for the recipe!

  77. Mine DID NOT come out looking like the pictures. They barely rose and were pretty dense. Not smooth tops but bumps. I doubled the recipe and it only made 9 stunted muffins. I know I must be doing something wrong since s many other people had such great success, but I’m bummed.

  78. My batter was not pourable, but very dry, more like cookie dough. I double checked to see if I’d left out some liquid. No. I used butter and subbed banana for the honey; and used an electric mixer. There was so little ‘batter’ I just spread it in an 8×8 pyrex. It didn’t rise at all. I didn’t care for the taste either. Perhaps it was the mixer. If so, people should learn from my mistake.

  79. Making these little guys while I do my class for my senior year… good way to pass the time! I was skeptical, because I’m waiting on my honey from Thrive and am currently out. So, I had to sub the Tbs. of honey for a second of applesauce. But they still turned out pretty amazing! Thanks Lauren!

  80. Yum! I doubled the recipe and used 1tbs coconut milk and 1tbs olive oil in place if the apple sauce. I also omitted the honey and added carraway seeds, pepper, za’atar and poppy seeds – they turned out delicious and I just ate two straight out of the oven! Thanks for the recipe, I’m most grateful!

  81. Hi Lauren,
    Thanks for sharing the recipe. I harely ever baked but tried these today. Because we have egg white allergies, I doupled the amount of yolks and saved th white for skincare instead. I am aware that it would change the texture, which it did. Do you have any suggestions as to how I can make it less dense? Also, I find them a bit too sweet, should I reduce the honey? Last but not least, if these last long enough to be stored before being devoured by everyone, do they freeze well? And what’s so you think is the best way to reheat them? Sorry for all the questions as I am just starting to do a more drastic lifestyle change and want to have ready-made home-cooked breakfast materials for my not so ready to change husband. Thanks!

  82. I have never been a “bread person”, but these are wonderful! Personally, I see the comparison to traditional cornbread. I made them as-is with the recommended apple butter – one batch with coconut oil, another batch with butter, and a third with ghee. All turned out great. To me, the butter/ghee batches tasted more rich and moist.

    I always try to make a recipe as-is and then make some tweaks. I often find coconut flour bread recipes too “eggy” for my liking. Therefore, I made another batch with 3 full eggs plus 1 egg yolk, along with the butter and apple butter and I think they turned out perfectly – no slight eggy taste, moist, rich and buttery.

    I have topped these with ghee, Apple butter, guacamole, homemade nut butter, homemade chia jam, honey, used to dunk in soups, stews, curries. I love them even plain. My guy, who is a huge “bread person” loves them and I have to double the batch when I know he will be around.

    Just a note: the batter is thicker than a traditional batter – almost resembling a wet crumble, but they turn out great. Also, use the parchment liners Lauren recommends…no product loss from sticking.

    Thanks, Lauren!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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