Paleo Cornbread Muffins
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Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
3
Low
Nutrition per serving
Calories162 kcal (8%)
Total Fat13.1 g (19%)
Carbs7.3 g (3%)
Sugars5.4 g (6%)
Protein4.8 g (10%)
Sodium134.1 mg (7%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Preheat over to 350 degrees. Line a 12 cup muffin tin with parchment paper cups or silicone baking cups to keep the muffins from sticking.
Muffin PanStep 2
In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.
Bowl
eggs5 
coconut milk¾ cup
ghee¼ cup
honey¼ cup
apple cider vinegar1 tspStep 3
In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).
Bowl
almond flour2 ¼ cups
coconut flour¼ cup
baking powder1 tsp
baking soda½ tsp
salt½ tspStep 4
Add the dry ingredients to the wet slowly until fully incorporated and smooth.
Step 5
Distribute the batter evenly into the muffin tin (I added 6 standalone muffin cups to a baking sheet to make 18 total muffins). Transfer to the preheated oven and bake for 20-25 minutes or until muffins are golden brown on top and a toothpick comes out clean.
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