I don't eat grains often, but when I do it is in the form of cornbread. These gluten-free Almond Flour Corn Muffins are sweet, crumbly and taste like nostalgia. Pair with a hearty bowl of chili or top with butter and honey and enjoy with breakfast.
This corn muffin recipe is made with wholesome and hearty ingredients. These muffins are large and dense which makes them filling, and with only 10 ingredients you can feel good about what they are made from. You won't find any gluten, refined flour or refined sugar here.
What Do These Almond Flour Corn Muffins Taste Like?
These muffins are not made with any highly processed flour. They are made with cornmeal and almond flour, so the texture is really crumbly and coarse, more like a traditional cornbread recipe.
They are slightly sweet, slightly salty and a little buttery which, to me, is the most desirable flavor profile for cornbread.
What To Serve Corn Muffins With?
- Breakfast! They make a great addition to a plate of bacon and eggs.
- Obviously, chili. I mean who doesn't love cornbread and chili.
- They go well on the side of almost any hearty soup or stew.
- Cut the muffins in half and serve them as the base to an open faced sloppy joe!
What Type of Coconut Milk Should I Use?
When choosing a coconut milk definitely opt for canned, full fat coconut milk. Both almond flour and cornmeal are very dry and dense. The additional fat in the milk helps to keep these corn muffins nice and moist.
Because you only need a bit for this recipe, I like using Simply Coconut from Thai Kitchen. It comes in a nice pourable bottle that can be easily stored and saved for another recipe. It also has very simple ingredients, just coconut and water, which I love.
Can I Use Milk Instead of Coconut Milk?
If you want to use cow's milk in place of the coconut milk I would recommend using whole milk. Like I mentioned above, the full fat coconut milk adds a bit of fat to the recipe which helps keep these muffins moist.
Recipe Tips
Milk Substitution
If you are substituting a lower fat liquid in place of the full fat coconut milk, you might need to add another ½ to 1 tablespoon of melted butter to prevent the muffins from coming out too dry and not holding together well.
Sweetness
This muffins, as the recipe is written, are slightly sweet. If you want a sweeter cornbread muffin you can add a little more honey or just top with honey when serving.
Baking
These muffins are done when the tops turn slightly brown and when pierced with a toothpick it comes out clean. This will take about 15 minutes.
The muffins do not rise all the much, so don't be afraid to fill the wells of the muffin tin full.
I am a huge advocate of silicone muffin liners. These liners make it so you don't have to worry about the muffin sticking to the liner. Paper liner work too, but you can't beat reusable silicone liners.
Related Recipes
Did you try these Almond Flour Corn Muffins? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Almond Flour Corn Muffins
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Silicone muffin liners
Ingredients
- 2 ¼ cup Cornmeal
- ¾ cup Almond flour
- 3 tsp Baking powder
- 1 ½ tsp Baking soda
- 1 ½ tsp Pink Himalayan salt (note to self: consider reducing salt when testing again)
- ¾ cup Coconut milk Full fat
- 6 tbsp Honey
- 6 tbsp Butter Melted
- 1 ½ tbsp Lemon juice
- 2 Egg
Instructions
- Preheat oven to 400 F. Line muffin tin with silicone muffin liners or regular liners.
- Combine all ingredients in large mixing bowl. Whisk until everything is incorporated.
- Using spoon, scoop cornbread mix into the lined muffin tin filling the wells completely.
- Bake for 12-15 minutes or until the muffins can be pierced cleanly with a fork and the tops are golden brown.
Bo says
Do you think I can substitute cornmeal with corn grits? I know the texture will not be as smooth, but just wondering since I have lots of corn grits on hand.
foodbornewellness.com says
Hi Bo, I haven't cooked with grits too often so I am not sure. If you try it circle back and let me know how it worked out!
Michaela says
Yummy! I appreciate that this has almond flour instead of a starchy gf all purpose flour blend. I will reduce the sañt next time I make, probably 1 tsp instead of 1.5 tsp
foodbornewellness.com says
I am so happy you liked it! Thanks for trying the recipe! I have received that feedback about the salt before and have meant to give this recipe another test.
Dawn says
Love this healthier corn muffin! Riffed a little on the recipe by using almond meal and added lemon zest and juice. My muffins came out a bit more rustic but that’s exactly what I love about them. And the touch of lemon zest brighten and lightens up each bite. Thank you for sharing an awesome recipe.
foodbornewellness.com says
Thanks so much, Dawn! I am happy you enjoyed it and the addition of lemon zest sounds amazing!
Elyse says
Followed to a tee but this is way too salty. Needs double to honey or half the salt.
foodbornewellness.com says
Sorry to hear that, Elyse. Thanks for giving the recipe a try. I do tend to like things more on the salty vs. sweet side. I will have to retest and evaluate that. Thanks for the feedback.