Recipe: Flourless Honey Cornbread Muffins (Gluten Free!)

Tweet

Cornbread was one of the first "Southern" foods I made when Jesse came over for his first Christmas and I fell instantly in love. I was newly diagnosed as a coeliac and when I worked out I could make a fluffy gluten free version, I was hooked. 

Over the years, my cornbread obsession has continued to grow and lately, we find ourselves making and eating it at least once a week. Whether it's our Healthy Ham and Cheese Cornbread Bakes Recipe or replacing the pastry on our Healthy Chicken Pot Pie Recipe with a hunk of cornbread, we will take any and all cornbread that comes our way.

Tweet

But despite my obsession, I only recently found myself trying and liking sweet cornbread. Whilst cornbread in Louisiana tends to be served up with butter and honey or syrup, or filled with sugar to make it sweet, my cornbread had always been savoury.

Had. Until this recipe. 

Tweet

These Flourless Honey Cornbread Muffins are light and fluffy and seriously delicious. 

They could even be considered grain free - depending on what your stance is with corn being a grain (as I know it's debated, a lot).... but whatever you label them as, make sure you tack on delicious to that list. 

But let me share the recipe with you! >> 

Tweet

Easy Flourless Honey Cornbread Muffins Recipe

makes 24 mini muffins or 12 regular muffins

gluten free, nut free, soy free, refined sugar free, healthy recipe, dairy free

3/4 cup (120g) gluten free polenta/cornmeal

1/2 cup (45g) coconut flour

2 tsp baking powder

1/2 tsp baking soda 

Pinch of salt

3 eggs 

1/4 cup (60g) unsweetened applesauce 

2 1/2 tbsp (50g) honey 

1 cup milk of your choice 

1/4 cup (50g) butter or coconut oil, melted

• Preheat your oven to 180C/355F. 
• Thoroughly grease your muffin tins or line them with paper liners (these muffins do stick to the bottom of the tin a bit so you want to grease them well so they're easier to get out. Alternatively, lightly grease a silicone muffin tin and use that instead). 
• Add your polenta, coconut flour, baking powder, baking soda and pinch or salt to a bowl and stir to combine.
• In a small bowl, mix your eggs, applesauce, honey, milk and melted butter/coconut oil. 
• Add your wet ingredients to your dry ingredients and stir until just combined. 
• Fill your muffin tins, filling almost all the way to the top of each well. 
• Bake your muffins for 10-15 minutes for mini muffins or 15-25 minutes for larger muffins, taking them out of the oven once they're golden on topped and cooked through. A skewer inserted into the middle of your muffins will remove clean. 
• Allow to cool before removing your muffins from your tin. 
• Enjoy immediately or store in an airtight container in the fridge or at room temperature for 2-3 days. These muffins also freeze really well. 

But tell me, are you a cornbread fan? 

Sweet or savoury? 

And what's your all-time favourite muffin flavour? 

Tweet