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Grain-Free Cornbread Muffins (Paleo, AIP)

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 6-7 muffins 1x
  • Diet: Gluten Free


  • 1/4 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1 cup tigernut flour
  • 1/4 cup tapioca starch
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp palm shortening
  • 3 tbsp honey
  • 1/4 cup canned sweet potato purée
  • 1/4 cup water
  • 1 tbsp gelatin


  1. Preheat the oven to 350 F and line a muffin tin with 6-7 liners that are lightly greased with cooking spray.
  2. Combine the coconut milk and apple cider vinegar. Set aside.
  3. Sift the tigernut flour, tapioca starch, and coconut flour together. Stir in the salt and baking powder.
  4. Stir in the palm shortening, honey, sweet potato puree, and coconut milk mixture.
  5. 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.
  6. Use a cookie scoop to fill the muffin liners with the batter. You should have 6-7 muffins.
  7. Transfer to oven and allow to bake for 35 minutes or until baked through.
  8. Carefully transfer to a cooling rack and allow to cool completely before serving.


All nutrition facts are estimated and will vary.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 184
  • Fat: 10.7g
  • Carbohydrates: 24.7g
  • Fiber: 3.2g

Keywords: cornbread, grain free cornbread, paleo cornbread