Monday, November 21, 2011

Paleo 'Corn' Muffins

I was faced with a bit of a challenge this week. My daughter has a 'Thanksgiving Feast' at her preschool tomorrow, and unfortunately the menu is very difficult for a gluten-free child to eat around! While there will be turkey and fruit, all the other items (gravy, trail mix w/ pretzels, box corn muffins, traditional pie) contain gluten.
So, after talking to the teacher, we decided I would tackle the menu for the handful of gluten-intolerant kids at the school. This is the corn muffins I came up with, and I must say, they are really really good. I already know my hubby is going to go after them with the jar of honey when he gets home from work! I'm also thinking these would be great in a cornbread stuffing!

Paleo 'Corn' Muffins
1/3 C Coconut Flour
1/3 C Almond Flour
2 Tbsp Arrowroot Powder
1/2 tsp Salt
1/2 tsp Baking Powder
6 Eggs
1/2 C Melted Butter

Preheat oven to 350. In a large bowl, combine all the dry ingredients. In a separate bowl, crack eggs and whisk till fluffy.
Pour eggs into the dry ingredients and stir to combine.  Melt butter and stir into prepared batter.
 Scoop into greased muffin tins and place in preheated oven for 20-25 minutes.
These would be great served plain, with some honey, in a 'cornbread' stuffing, or as the bread in a breakfast sandwich. Enjoy!


  1. Thanks for the recipe! Making them right now to go with some stuffed bell peppers from Everyday Paleo's cookbook. :)

  2. I made these to serve with dinner tonight. I liked them. They will be very good with butter and fruit spread. I doubled the recipe and ended up with 18 muffins. I'm glad to have extras to use in other meals later in the week. I'm hoping that they stay fresh for a few days.

  3. I added 1/8 cup of raw honey and used these muffins as the base for strawberry shortcakes. They were awesome!