Paleo Coconut Flour Cornbread – a healthy twist on the classic cornbread! Pair it with your favorite paleo chili for the best winter dinner!
First post of 2018!
How was New Years? I hope it was safe and fun and you spent it with the people you love.
The boyfriend, who was supposed to be out of town until later this week, surprised me and showed up yesterday afternoon so we got to watch the ball drop together and toast at midnight and all those obnoxious couple things. This was our first New Years together so I’m happy we got to be together.
And oh my gosh, you guys. It snowed last night! Like, actual snow.
There was snow on my roof when I woke up this morning.
Paleo Coconut Flour Cornbread
Okay, so since corn isn’t actually paleo there is no corn in this cornbread. But the texture feels like cornbread and it has honey so it’s cornbread-ish.
This paleo cornbread is made with coconut flour which is my absolute favorite for paleo baked goods. It gives that cornmeal feel to the muffins.
- Coconut oil
- Unsweetened applesauce
- Coconut flour
- Baking soda
- Apple cider vinegar
- Whisk together coconut oil, applesauce, honey, and eggs
- Add coconut flour, salt, baking soda, and apple cider vinegar
- Divide batter among 8 muffin cups lined with paper liners
- Bake at 350F for 20 – 22 minutes
- Cool on a wire rack for at least 10 minutes before serving
More Paleo Baked Goods
- Paleo Chocolate Chip Coconut Cookies
- Paleo Blackberry Muffins
- Paleo Chocolate Chip Cookies
- Paleo Banana Muffins
- Paleo Strawberry Crumble
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- ¼ cup coconut oil, melted and cooled
- ¼ cup unsweetened applesauce
- 2 tablespoons honey
- 4 eggs
- ½ cup coconut flour
- ½ teaspoons salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Preheat oven to 350F. Line 8 muffin cups with paper layers or coat generously with coconut oil.
- In a mixing bowl, whisk together coconut oil, applesauce, honey, and eggs until combined. Add coconut flour, salt, baking soda, and apple cider vinegar; whisk until no lumps remain.
- Divide batter among muffin cups.
- Bake 20 - 22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes before removing from muffin tin.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 251mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 5g