Are you ready to indulge in a delightful treat that’s both healthy and satisfying? Our Grain Free Cornbread Muffins are not just another muffin recipe; they’re a game changer for anyone looking to enjoy a delicious, gluten-free option that doesn’t compromise on flavor! With a perfect balance of nutty sweetness and a tender crumb, these muffins are the ideal companion for soups, stews, or simply as a snack on their own. Plus, they come together in just 30 minutes! Dive into the recipe below and discover how easy it is to whip up a batch of these scrumptious muffins that will leave your taste buds begging for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Grain Free
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup honey or maple syrup
- 3 eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cornmeal (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or paper cupcake liners, or generously grease the tin with coconut oil.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk these dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, crack the eggs and whisk them thoroughly. Add the honey (or maple syrup) and unsweetened almond milk. Mix these wet ingredients until they are completely combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly, ensuring no dry flour pockets remain. If using optional cornmeal, fold it in at this stage for additional texture.
- Allow the batter to rest for 3-5 minutes. This helps the coconut flour absorb moisture and prevents a dry final texture.
- Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- Serve warm with butter, honey, or enjoy as a standalone grain-free side dish. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Your Sweetener Wisely: While honey and maple syrup both add sweetness, maple syrup offers a more subtle flavor that pairs beautifully with the nutty almond and coconut flours. Experiment with both to find your favorite!
- Don’t Skip the Resting Time: Allowing the batter to rest for 3-5 minutes is crucial. This step lets the coconut flour absorb moisture, ensuring your muffins won’t turn out dry.
- Customize Your Muffins: Feel free to add extras like corn kernels, jalapeños, or cheese to the batter for a unique twist. These additions can elevate the flavor profile and make your muffins even more exciting!
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs for perfectly baked muffins.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate them for up to a week, or freeze for longer storage.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 55mg
