Paleo Coconut Flour Muffins… or Paleo Cornbread
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.
Paleo Cornbread Muffins
Serves: 10 muffins
Ingredients
- ½ cup coconut flour (a free bag is available from Thrive here!)
- ⅓ cup coconut oil or ghee, melted
- 4 eggs, at room temperature
- 2 Tbs. unsweetened applesauce or, and this is really yummy, pure apple butter
- 2 Tbs. raw honey
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
Instructions
- 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.
are you sure you only use 1/2 cup of flour? doesn’t look like enough to fill 10 or 12 muffins?
I love these and just made a double batch. I started the Candida diet 10 days ago and am feeling much better already. Just curious do you have an idea of how many approximate calories per muffin?
How should I store the leftovers?