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Almond Flour Cornbread Muffins Recipe

Gluten Free Almond Flour Cornbread Muffins

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Gluten Free Cornbread Recipe with Almond Flour and Cornmeal
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 36 mini cornbread muffins
Calories 57


Almond Flour Cornbread Muffins Batter:

    Dry Ingredients:

    • 1 cup almond flour
    • 1 cup cornmeal
    • 2 tsp baking powder
    • 1 tsp salt

    Wet Ingredients:

    • ½ cup applesauce
    • ¾ cup almond milk
    • 3 eggs
    • 3 Tbsp honey

    GF Cornbread Batter Mix-Ins:


    • Preheat oven to 350°F (180°C).
    • Whisk dry ingredients and wet ingredients separately. Combine the two, mixing to integrate.
    • Crush fennel seeds with a mortar and pestle. (They won’t crush up much, but this will help to release the flavor!) Stir into batter with dried fruit and allow to sit for 5 minutes.
    • Divide batter into sprayed mini muffin tins (or regular muffin tins).
    • Bake 16-18 minutes for mini muffins, until lightly browned. (For regular sized muffin tins, bake 20-24 minutes.)
    • Cool completely before removing from muffin tins and enjoying.


    Serving: 1mini GF cornbread muffin | Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Fiber: 1g | Sugar: 4g