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.
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.
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.
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.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Almond Flour Corn Muffins
- Muffin tin
- Mixing bowl
- Silicone muffin liners
- 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.