Paleo Cornbread Muffins by Kaylie of Paleo & Gluten Free Eats

Prep Time: 8 mins
Cook Time: 20 mins
Makes: 2 muffins

  • ½ cup almond flour
  • ¼ cup arrowroot flour
  • 2 tablespoons palm oil shortening
  • 1 tablespoon coconut sugar
  • 1 egg
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt


  • Preheat the oven to 350 degrees.
  • Line a standard muffin tin with two paper liners and fill the rest of the voids with ½ inch of water (to keep the pan from burning).
  • Combine all of the ingredients for the muffins in a blender or food processor and blend until the batter is completely smooth.
  • Evenly divide the batter between the two paper liners- you can use an ice-cream scoop for this.
  • Cook the muffins on 350 degrees for 20 minutes until slightly golden on top.
  • Serve with honey butter or jam.

Recipe Notes

If you aren’t a strict paleo eater like myself, you probably won’t think the muffins taste exactly like cornbread, but they sure are yummy!