These muffins are crumbly and rich, with the look, feel, and taste of corn bread, yet they’re 100% Paleo, free of corn, gluten, grains, GMO’s. Secret ingredients shredded coconut and chia seeds give the EXACT texture and flavor of cornbread! Um, if you follow the recipe carefully. These taste absolutely scrumptious with Butternut Squash Soup or Sprouted Cuban Black Bean Soup!
I love the surprise flavors of hot chili spices and bacon, however these ingredients are optional. If you’re sensitive to nightshades, just skip the chili powders – and the muffins will still be delicious. Look for bacon that’s non-GMO and sugar-free. Since 99% of our corn in the US is genetically modified, I LOVE this recipe, because I CRAVE old-fashioned cornbread, and these are totally corn-free! For a beautiful yellow color, use eggs with bright yellow yolks, such as pasture-raised organic. Or you can use optional red palm oil. You definitely need a food processor to spin the shredded coconut for the perfect cornbread texture. Yield: 24 mini muffins, 10 regular muffins, or one 9 x 9-inch pan of cornbread.
- 4 large eggs, preferably pasture-raised organic with bright yellow yolks
- 1 tablespoon ground white chia seeds
- 3 tablespoons lemon juice
- 1 teaspoon vinegar
- 2 tablespoons RED palm oil, optional for a beautiful yellow color
- 4 cups shredded unsweetened coconut
- 3/4 cup almond meal
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon baking soda
- 1 teaspoon chili powder (optional, contains nightshades)
- 1/4 teaspoon pure chipotle powder (optional, contains nightshades)
- 1 tablespoon nutritional yeast (optional)
- 4 ounces (about 6 strips) non-gmo sugar-free bacon, diced, cooked and drained (optional)
- Preheat oven to 350º F. Grease and flour muffin tins with coconut oil and flour with coconut flour or almond meal. (Or line a 9 x 9-inch pan with parchment paper.)
- In a mixing bowl, whisk together the eggs, chia seeds, lemon juice, vinegar, and optional palm oil. Mix well and set aside for a few minutes while the chia thickens.
- In a food processor, add the coconut. Grind it for 2 minutes. Open the lid, stir well, and process again for a minute or two until it is a fine butter.
- To the coconut, add almond meal, salt, soda. Add optional chili powder, chipotle, and nutritional yeast. Mix well.
- Add the egg mixture to the food processor and mix well.
- Pulse in the bacon briefly, if using. Spoon the batter into muffin tins.
- Bake mini muffins 14 - 18 minutes, regular muffins 18 - 23 minutes, a 9 x 9 pan 30 minutes, or until golden brown and a toothpick comes out clean.
- Add 1/2 cup chopped roasted green chiles (Anaheim or Hatch), or a 7-ounce can whole green chiles, drained and chopped. ¡Ay Caramba!