Whole30 Classic Cornbread Muffins
Satisfy your cornbread cravings with these irresistibly light and tender Whole30 Classic Cornbread Muffins, a grain-free and dairy-free twist on the classic comfort food. Made with wholesome ingredients like almond flour, arrowroot flour, and coconut flour, these muffins are the perfect addition to any Whole30 meal plan—or a guilt-free treat for non-Whole30 eaters when sweetened with a touch of honey. The recipe combines the nutty richness of almond milk and ghee with a subtle tang from apple cider vinegar, all coming together in just 30 minutes including prep and bake time. Whether as a side for savory soups and chilis or as a standalone snack, these gluten-free and paleo-friendly muffins are pure magic. Plus, they’re easy to make and freezer-friendly for meal prep convenience!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup arrowroot flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 4 large eggs
- 0.25 cup almond milk
- 0.25 cup ghee, melted
- 2 tablespoons honey (optional for non-Whole30)
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with ghee.
In a large mixing bowl, combine almond flour, arrowroot flour, coconut flour, baking soda, and salt. Whisk together until well-mixed.
In another medium bowl, whisk the eggs thoroughly. Add in the almond milk, melted ghee, and apple cider vinegar. Mix until the ingredients are combined.
If you are including honey for a non-Whole30 option, stir it into the wet ingredients at this point.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm, or store in an airtight container for up to three days.
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 47.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 677 mg | 52% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
