I love old-fashioned cornbread. These easy muffins have the exact texture and flavor of corn bread, except they’re Paleo, without corn, gluten, or grains. Hooray! The secret ingredients are shredded coconut and chia seeds, which give the perfect texture and flavor of cornbread! Ha ha! Spread them with my fabulicious Vegan Butter! They taste absolutely scrumptious for breakfast. Try them for lunch or dinner with Butternut Squash Soup or Buffalo Chili Con Carne. Goji berries add high-protein nutrition and a beautiful color. Goji berries are nightshades, although I do not seem to react to them and I’m nightshade intolerant – maybe it’s a distant relative. If you are nightshade intolerant, it’s probably better to leave the goji berries out.
I LOVE this recipe, because it is totally corn-free! Since 99% of our corn in America is GMO, it’s next to impossible to find healthy corn muffins. For a beautiful yellow color, look for eggs with bright yellow yolks, such as pastured organic. You definitely need a food processor to spin the shredded coconut for a cornbread texture. Store these muffins covered in the refrigerator up to 5 days. Freeze any leftovers in an airtight container for up to three months. Yield: 24 mini muffins, 10 regular muffins, or one 9 x 9-inch pan of yummy no-cornbread!
Just now received these emails:
“Jane, THANK TOU THANK YOU THANK YOU again for your recipes! I miss cornbread so much (I’m from the US South, chili and cornbread my faves). I am making the Paleo No-Corn Muffins with Goji Berries tonight!” Linda KS
These look absolutely scrumptious…I personally LOVE cornbread flavor profiles…but my husband does NOT..so perhaps this would please both of us!! Sometimes I wish corn was not off the plate in Paleo…but your version proves we can have our (muffin) and eat it too! Thank you for taking the time to concoct something that honors the craving…but is kind to the tummy. Pure yum.” Donna
These muffins look and taste like cornbread. The corn texture comes from shredded unsweetened coconut ground a bit in a food processor.
The yellow color is from bright yellow egg yolks. Goji berries briefly pulsed in a food processor add an orange tinge.
- 5 large eggs, preferably pasture-raised organic with bright yellow yolks
- 2 tablespoons ground white chia seeds
- 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or your favorite sweetener.
- 2 teaspoons unfiltered apple cider vinegar
- 2 tablespoons coconut oil, melted but not hot
- 4 cups shredded unsweetened coconut flakes
- 1 cup almond meal
- 3/4 teaspoon unprocessed salt
- 1/2 teaspoon baking soda
- 1 tablespoon nutritional yeast (optional for buttery flavor)
- 3/4 cup goji berries (optional, these are nightshades)
- Preheat oven to 350º F. Grease and flour muffin tins with coconut oil and sprinkle with almond meal.
- In a mixing bowl, whisk together the eggs, chia seeds, sweetener, vinegar and coconut oil. Mix well. Set aside briefly as chia thickens.
- In a food processor, add the coconut flakes, almond meal, salt, soda and nutritional yeast, if using. Grind it for 1 minute. Open the lid, stir, and process again until it is ground pretty fine, but not too long or it will get soft like soft coconut butter. This slightly grainy coconut gives you a cornmeal texture.
- Add the egg mixture to the food processor and mix briefly.
- Pulse in the goji berries briefly until the batter color is slightly yellow. Move quickly now to spoon the batter into muffin tins and get them in the oven, as the rising action is happening!
- 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. Enjoy!