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Jalapeno Paleo Cornbread Recipe (Grain-Free)

This PERFECT paleo cornbread recipe (grain-free cornbread) could fool anyone with its light airy texture. Paleo cornbread muffins take just 20 minutes!

Instructions

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 1/2 cup Blanched almond flour
  • 1 1/2 cup Tapioca flour
  • 6 large Eggs
  • 3 tablespoons Ghee (melted)
  • 3/4 cup Unsweetened applesauce
  • 12 oz Pickled jalapeños (chopped - more or less depending how hot you want them)
  • 1 tablespoon Paleo baking powder
  • 1 pinch Sea salt
US Customary - Metric

  1. Preheat oven to 400 degrees F.

  2. In a medium bowl, whisk together all ingredients until combined.

  3. Grease a muffin pan with a little olive oil and divide the mixture among 12 muffin tins.

  4. Bake for 20 minutes or until tops are a nice golden brown and a toothpick comes out clean when inserted into the middle.

Recipe Notes

Serving Size: 1 muffin

Nutrition Information Per Serving

Calories: 200 | Fat: 12g | Total Carbs: 18g | Net Carbs: 17g | Fiber: 1g | Sugar: 2g | Protein: 5g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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