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4.50 from 4 reviews

These grain-free muffins will make you feel like you’re eating cornbread without the corn! They’re gluten-free, paleo, and AIP-friendly.

A stack of cornbread muffins

Grain-Free Cornbread Muffins

Grain-free cornbread is a bit of an oxymoron, but it’s undeniable that cornbread is hard to replace if you’re grain-free! Corn is one of the things that I miss the most, and cornbread is a must… especially around the holidays.

You’re going to be shocked by how much these grain-free cornbread muffins actually taste like cornbread! They’re made with sweet potato puree, grain-free flours, dairy-free buttermilk, honey, and they’re even egg-free. They’re gluten-free, dairy-free, paleo-friendly, and AIP.

The Ingredients for Grain-Free Cornbread Muffins

  • Coconut Milk.
  • Apple Cider Vinegar.
  • Tigernut flour. Tigernut flour is nut-free, as tigernuts are actually a tuber. It’s a grain free flour that’s similar to almond flour.
  • Tapioca starch. Tapioca helps bind this together. You can also sub arrowroot starch.
  • Coconut flour. Coconut flour helps to give these a crumbly texture like cornbread.
  • Baking powder and salt.
  • Palm shortening. The palm shortening helps to give these a cakey texture.
  • Honey. To give the muffins a subtle sweetness!
  • Canned Sweet Potato Purée. You can use pumpkin purée if you prefer, but it may change the flavor.
  • Water. 
  • Gelatin. I use Vital Proteins.

How to make Grain-Free Cornbread Muffins

  • Combine the coconut milk and apple cider vinegar.
  • Sift the flours together. Sift the tigernut flour, tapioca starch, and coconut flour together. Stir in the salt and baking powder.
  • Stir in the palm shortening, honey, and sweet potato puree.
  • Make and add the gelatin egg. To prep, the gelatin egg, add 1/4 cup of water to a small pot and sprinkle over the gelatin. Allow to harden. Place on the stove and allow the mixture to become liquid over low heat. This will take 1-2 minutes. Use a whisk or milk frother to froth until very frothy. Add to the batter and stir immediately.
  • Fill the muffin liners with the batter. You should have 6-7 muffins.
  • Bake. Transfer to oven and allow to bake for 35 minutes or until baked through.
  • Enjoy! Carefully transfer to a cooling rack and allow to cool completely before serving.

A bite out of a cornbread muffin

Can you make these muffins without the coconut flour or coconut milk?

Coconut flour helps to give these a crumbly texture like cornbread, and the coconut milk gives it a buttermilk flavor. You may be able to use another dairy-free milk, but I wouldn’t try to swap out the coconut flour.

Can you use coconut oil instead of palm shortening?

The palm shortening helps to give these a cakey texture, so I personally wouldn’t swap that out for coconut oil.

Can you use regular mashed sweet potato instead of canned sweet potato puree?

Regular mashed sweet potato may be a bit too thick for this recipe, but if that’s what you have on hand, just be sure it’s well pureed and thinned out with a bit of coconut milk!

Can you use pumpkin puree instead of sweet potato puree?

You can! It changes the flavor just a bit, but it works just the same.

A stack of cornbread muffins with honey on top.

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4.50 from 4 reviews

Grain-Free Cornbread Muffins (Paleo, AIP)

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4.50 from 4 reviews

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Ingredients
 

  • ¼ cup coconut milk
  • 1 tsp apple cider vinegar
  • 1 cup tigernut flour
  • ¼ cup tapioca starch
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp palm shortening
  • 3 tbsp honey
  • ¼ cup canned sweet potato purée
  • ¼ cup water
  • 1 tbsp gelatin

Instructions
 

  • Preheat the oven to 350 F and line a muffin tin with 6-7 liners that are lightly greased with cooking spray.
  • Combine the coconut milk and apple cider vinegar. Set aside.
  • Sift the tigernut flour, tapioca starch, and coconut flour together. Stir in the salt and baking powder.
  • Stir in the palm shortening, honey, sweet potato puree, and coconut milk mixture.
  • To prep, the gelatin egg, add 1/4 cup of water to a small pot and sprinkle over the gelatin. Allow to harden. Place on the stove and allow the mixture to become liquid over low heat. This will take 1-2 minutes. Use a whisk or milk frother to froth until very frothy. Add to the batter and stir immediately.
  • Use a cookie scoop to fill the muffin liners with the batter. You should have 6-7 muffins.
  • Transfer to oven and allow to bake for 35 minutes or until baked through.
  • Carefully transfer to a cooling rack and allow to cool completely before serving.

Notes

All nutrition facts are estimated and will vary.
Serving: 1muffin, Calories: 184kcal, Carbohydrates: 24.7g, Fat: 10.7g, Fiber: 3.2g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats