It seems like people are really into muffins at the beginning of the year. Or maybe they’re not, but they’re just more interested in muffins than the other sweet recipes I have on the blog like cookies, brownies and cake.
Are people still tired of desserts six weeks post-Christmas? I’m not. Never was. :D
Here are some of my favorite paleo muffin recipes as well as some other paleo muffins I’ve been wanting to make from some other bloggers.
My Paleo Carrot Cake Muffins have been one of my most popular recipes for years. They’re moist, lightly sweetened with honey and a little fluffy.
One reviewer said, “My paleo baked goods never come out quite right but these were AMAZING!”
Don’t these Cinnamon Raisin Coffee Cake Muffins from Paleo Running Momma look heavenly?! They’re loaded with cinnamon flavor and topped with some mighty delicious looking cinnamon crumble!
The Best Paleo Blueberry Muffins have a great texture, like angel food cake, and the almond extract just sends them over the top (for me, at least!). They’re not just good for paleo muffins. These muffins are one of my very favorite recipes ever – even including the wheat-based ones!
I don’t throw around “the best” with my recipe titles. But I felt it was right when it comes to that recipe. ;) Here’s what one person said, “I made your delicious Best Paleo Blueberry Muffins Ever and you’re right, they are the best.”
Blueberry Chocolate Chip Zucchini Muffins from Recipes to Nourish are packed with protein and perfect for an on-the-go breakfast. Blueberries + chocolate + zucchini sounds like an interesting combination, right? Have to try these!
My Paleo Chocolate Chip Muffins use the same base as my blueberry muffins, but have chocolate chips instead. I prefer the blueberry version but I just got this comment – “As a passionate lover of muffins, I assert [I like the usage of assert here :)) that this is one of the best I’ve ever tried.”
My Paleo Chocolate Banana Muffins have also been a big hit over the years. Do you see why? They’re so darn fudgy! And I love that they’re totally honey-sweetened. Or, well, kind of. There’s a lot of chocolate in there, too. ;)
One reviewer said, “O.M.G these are my absolute favorite treats I’ve ever made – hands down the BEST!” I don’t know if I’d go that far but I also think they’re pretty awesome. ;)
These Chocolate Strawberry Muffins from Eat Drink Paleo contain lots of hidden nutrients and are perfect for the lunch box! They use a mix of coconut flour and tapioca flour,
a combination I haven’t tried before. I’m intrigued!
These Carrot Ginger Muffins from Savory Lotus sound like they have lots of flavor! I’m thinking they’re more muffin-like than my carrot cake muffins above, which could also pass for cupcakes.
The best thing about these Peach Ginger Muffins from 40 Aprons is that they don’t taste paleo! A super important quality to me. :) Moist, tender and full of peaches – I think they’re a must-try!
My Paleo Apple Muffins are loaded with cinnamon and apples and are maple-sweetened. I love these paleo muffins especially in the fall but they’re great year-round, too!
One commenter said, “I never post comments. I mean never. But these are hands down the best muffins I have ever tasted.”
My Paleo Pumpkin Muffins also have a crumble-like topping and are full of autumnal flavors. They can also be made in cake form!
These Morning Glory Muffins from The Rosted Root are packed with carrots, apples, shredded coconut, raisins and walnuts. So much goodness in one muffin! I haven’t tried them, but I think the texture looks great. If it sounds like I’m obsessed with texture, I am!
My Hazelnut Muffins have lots of nutty flavor! Have you ever baked with hazelnut meat? It’s SO good! I’m guessing it’s pretty expensive in the US, but it’s quite common here (you can even get it at Aldi and Lidl) in Germany. You could use almond meal in its place.
These Paleo Sweet Potato Muffins from Tessa the Domestic Diva are soft with a dense crumb, and are nut-free, vegan, egg-free (something that’s hard to come by in paleo baking!)
These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting. Scroll to the bottom of the post for a how-to recipe video.
I keep getting questions about how to make this and that recipe with just coconut flour and not a blend of almond flour and coconut flour, which is what I usually use, like in these paleo carrot muffins or paleo peanut butter cookies. I’m not usually a fan of treats with just coconut flour. The often have a weird, eggy texture and not-so-awesome taste (at least in my opinion), so I have very few recipes that call for just coconut flour.
These coconut flour brownies are an exception! They’re every bit as delicious as traditional brownies. People won’t even know that these are gluten-free, much less made with just coconut flour.
I also experimented with making these brownies vegan. That didn’t work out at all. Do not try using egg replacer in these! At least not chia or flax eggs. They came out so greasy!
I’ve been playing around with this coconut flour version for about a year and one thing is super clear – the order in which you add the ingredients is really important! If you don’t do it the way it’s written, the wet and dry ingredients don’t really combine well and the result is oily.
These coconut flour brownies are also paleo (if you leave out the sprinkles)! And the most delicious paleo brownies I’ve ever had. They’re a bit heavy on the sugar (though not compared to a traditional brownie recipe), but they are brownies so I’m not going to beat myself up over it.
And they’re also nut-free. Something that’s not all that common with paleo desserts! I love my almond flour and nut butters but don’t miss them at all in these brownies.
Like the original gluten-free brownie recipe, these are also dairy-free. Though if you want to use butter in place of the coconut oil, I’m pretty sure you can! They’ll just be a tiny bit less fudgy.
And these are incredibly fudgy so a tiny bit less gooey is no big deal.
You can either throw chocolate chips into the batter or use the paleo chocolate fudge frosting that I did. The recipe is listed below but check out that post if you want to read the reviews for the frosting. Just if you need convincing. ;)
I’ve answered most sub questions in the post above but here it is again for easy reference!
Can I omit the eggs / use an egg replacement? I tried with chia and flax eggs and they were a complete disaster. I don’t recommend trying that or any egg replacer. And definitely don’t just omit the eggs.
Can I use another type of flour?
You can! Go check out my gluten-free brownies recipe for instructions on how to make them with teff, buckwheat, or whole wheat flour.
Can I use something else in place of the coconut sugar? You can use granulated sugar (which means they’re no longer paleo). Liquid sweetener won’t work. I also have no idea how to make these low-carb.
1 1/3 cups (266 grams) coconut sugar, broken up if lumpy
1/3 cup (43 grams) coconut flour, sifted if lumpy
3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
1/4 teaspoon salt
3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs)
1 tablespoon vanilla extract
3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden)
For the frosting:
1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate)
1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut milk)
1/4 cup (56 grams) coconut oil
1 teaspoon vanilla extract
pinch of salt
Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
In a medium mixing bowl, stir together the sugar, flour, cocoa powder, and salt. Set aside.
In a large mixing bowl, stir together the melted coconut oil, vanilla extract and eggs. Stir until combined.
Add the dry mixture to the wet and stir until combined. Do not overmix! The mixture will be more of a batter than what you see in the video.
Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies appear set in the middle. It'll have the appearance of cake. They won't be gooey and wet, but shouldn't be dry like cake, either. The brownies will continue to bake as they sit in the pan and will firm up as they cool. These brownies don't have the best texture straight out of the oven, when they're quite cakey. They need to cool for the best texture.
Let the brownies cool completely, about 60-90 minutes, and then prepare the frosting.
In a small saucepan over medium-low heat, mix together all the ingredients. Stir until melted and completely smooth.
Let cool for about 10-20 minutes or until no longer warm, but still pourable, and then pour over the brownies.
Place the pan in the refrigerator and chill for 1-2 hours or until the frosting is firm (it should be hard enough to cut into squares without making a mess). The frosted brownies are fine at room temperature for 1 day. The frosting won't harden enough to stack the brownies, but it won't be as soft as the warm frosting is.
Unfrosted brownies can also be kept at room temperature for a few days. Cut into 16 squares.
These paleo chocolate chip muffins have a great texture similar to angel food cake! Scroll down for a how-to recipe video.
So. Things have been slow around here! I don’t really get the chance to bake much. Today’s muffin recipe is really just my paleo blueberry muffins but with a few changes.
I feel kind of like a cheater with posting these. Or just lazy. But creating a totally new recipe that I have to try a dozen times before perfecting just isn’t in the cards right now.
I am close to getting down a paleo chocolate cheesecake recipe! Can’t wait to share it.
I’ve made these gluten-free chocolate chip muffins so many times and one time, they sank a bit. I really think it had something to do with the weather.
It was a bit humid on that day and given you have to beat egg whites, I think that would explain it. They were still delicious! Just kind of sad that they sank.
I call for mini chocolate chips for the tops of the muffins just to be safe. If you don’t have any on hand, you can just omit them! I’ve also made them with regular-sized chocolate chips on top with no problem but figure it’s best to play it safe.
So now for why things are so slow on the blog! Björn is now 10 weeks old and doesn’t like to be put down.
We can put him on the play mat or in his swing for 10 minutes max. I usually take that opportunity to shove some food down my throat. And just putting him in his crib and having him go to sleep doesn’t work, either.
A few months ago, I read some food bloggers giving advice to pregnant food bloggers, saying things like, “You’ll be surprised by how much work you’ll get done! I was able to work so much those first few months!” Bahaha. No. Not with this baby. It took me over 2 weeks just to write the text for this post.
Substitution questions for these paleo chocolate chip muffins:
Can I omit the eggs / use an egg replacement? Nope. You’re beating the yolks and whites separately for this recipe and it’s important for the texture.
Can I use another type of flour? I’ve only tried these with hazelnut meal, which worked great. Almond meal would work, too. Another type of nut flour / meal might work but I can’t say for sure since I haven’t tried it.
All-purpose gluten-free flour, wheat flour, rice flour, etc. will not work here. If you want something with whole wheat, try these triple chocolate muffins from RecipeGirl!
Can I use something else in place of the chocolate chips? You can use fresh blueberries. I think frozen ones would make the batter too soggy and it’s a delicate batter – I wouldn’t want to take the chance!
I’m thinking other types of fruit would be too juicy and have the same effect on the batter but I haven’t tried it.
Can I use something else in place of the coconut sugar? You can use granulated sugar (which means they’re no longer paleo). Liquid sweetener won’t work. I also have no idea how to make these low-carb.
Click below for a how-to recipe video for these paleo chocolate chip muffins!
4 large eggs (50 grams each, out of shell), room temperature
1/2 cup (100 grams – I really recommend weighing this) coconut sugar
3 1/2 teaspoons water
1 1/4 teaspoons vanilla or almond extract
160 grams (this is about 1 cup + 9 1/2 tablespoons) blanched almond flour
1/8 teaspoon salt
1/2 cup (85 grams) semi-sweet chocolate chips + additional mini chocolate chips for sprinkling on top (make sure to use paleo chocolate chips)
Preheat the oven to 325 °F (167 °C) and line a muffin pan with 12 liners.
Place the egg whites in a medium glass or stainless steel mixing bowl and the egg yolks in a large mixing bowl (glass or plastic is fine). If you don't have a glass or stainless steel bowl for the egg whites, make sure your plastic mixing bowl is super clean and free of any oil residue as this can interfere with beating the egg whites.
Beat the egg whites and 2 1/2 tablespoons (31 grams) coconut sugar at high speed until stiff peaks form (about 30-60 seconds). Keep the beaters in the mixer.
In the bowl with the egg yolks, add the remaining 69 grams coconut sugar, water and extract. Beat for about 30-90 seconds at high speed or until thickened and lighter in color. Mix in the salt and then use a silicone spatula to fold in the almond flour.
Fold in the egg white mixture to the egg yolk mixture just until combined. Do not over mix but make sure it's thoroughly combined.
Stir in the chocolate chips. Fill each liner almost all the way full and then sprinkle a few mini chocolate chips on top, if desired.
Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins no longer appear wet.
Immediately remove the muffins from the pan and cool completely on a wire rack. Let sit for 2 hours before serving for best taste and texture.
These lemon energy bites are easy to put together, full of lemon taste and vegan and gluten-free. This post has been sponsored by Wholesome. All thoughts and opinions are my own.
I hope everyone enjoyed the holidays! I had these great plans to post a ton of cookie recipes in December but after baby Björn was born so late and my parents came for a visit, I couldn’t manage to get the recipes posted.
None of the recipes are overly Christmas-y so those recipes will be coming soon!
After the holidays, I’m exhausted from all the baking. And overly indulgent foods. So today we have some super easy lemon energy bites!
This recipe calls for good for you ingredients like coconut butter, cashew butter, oats, coconut and to sweeten them, I used Wholesome Organic Stevia.
You can find Wholesome Organic Stevia in the baking aisle at your local grocery store and use this handy store locator to find a retailer near you. You can also get a coupon for $1.
Wholesome Organic Stevia brings all the sugar-like sweetness, without any harmful chemicals and USDA Organic – made from organic stevia, erythritol from organic corn, and natural flavor. It’s also non-GMO Project Verified and has zero calories and no glycemic impact, which is great for people watching their calories, sugar intake or blood sugar levels. It’s gluten-free, vegan and kosher.
I used 4 packets in this recipe. Each packet is equivalent to 2 teaspoons of sugar and the individual packets are super convenient to bring on the go. Wholesome also has jars of Stevia should that work better for you. Just don’t forget to take advantage of this coupon offer to really “sweeten” the grocery list.
If you need these energy bites to be gluten-free, make sure to use gluten-free oats. These energy bites are also naturally vegan and dairy-free!
If lemon isn’t your thing, I’m thinking that lime may be a good alternative to lemon. But I haven’t tried it so I can’t say for sure!
For the coconut butter, there’s unfortunately not a good substitute. If you’re wondering where to get it – you can make homemade coconut butter with just shredded coconut, a food processor or a high-speed food processor.
If you use a food processor, it can take quite a while. Maybe 10 minutes? It really depends on your processor. If you use a high-speed blender (it doesn’t work in a regular blender), then it takes more like 2 minutes!
Cashew butter can also be made in the food processor or high-speed processor and goes along with the lemon taste really well. I loved the combination in this vegan paleo lemon fudge and definitely recommend using cashew butter rather than peanut or almond butter.
I’m pretty sure they’d work out texture-wise but it sounds like a weird combination! Same with sunflower seed butter. I think cashew butter just goes better with lemon.
These gluten-free peanut butter cookies are flourless, super easy to make, and require just a few ingredients and minutes to make! They’re also naturally grain-free and dairy-free. Scroll to the bottom of the post for a how-to recipe video!
You know those 3-ingredient peanut butter cookies that are so popular? The ones with just peanut butter, egg and sugar? I’m not a huge fan.
I suppose the problem could be that I’m not using peanut butter like Skippy or Jif with added fat and sugar, but I’ve read people saying that you can use natural peanut butter in them, like in this recipe from Food Network, which specifically calls for natural peanut butter.
I tried that recipe but I thought it wasn’t the best. Simple is nice, but with a few changes and a few extra ingredients, I think the cookies are hugely improved.
So here we have my take on 3-ingredient peanut butter cookies! I’ve been playing around with perfecting the recipe for the last half year and people always ask for the recipe.
So how do they taste? They’re the peanut butteriest peanut butter cookies I’ve ever had! And the texture is so perfect. Super chewy. These gluten-free and vegan peanut butter no-bake cookies are also awesome but they taste more like a mix of peanut butter and maple syrup.
This peanut butter fudge is also a mix of peanut butter and maple and so, so good! Would be perfect for Christmas. :)
The original 3-ingredient peanut butter cookies recipe tastes so strongly of sugar (at least in my opinion!) so I reduced the amount of sweetener and used coconut sugar instead of granulated sugar, and added some vanilla and baking soda.
I’ve also made these cookies with brown sugar but everyone agreed that the slightly caramel-like taste from the coconut sugar added a lot of great flavor to the cookies! With regular brown sugar, they again tasted too much like sugar.
I’ve tried these gluten-free peanut butter cookies loads of times with chia eggs to make a vegan version and the results were kind of funny. Or more like sad. I don’t recommend trying it. They were a disaster!
I also tried these cookies with sunflower seed butter but they didn’t work out. Same with almond butter.
Like I’ve said before, nut butters aren’t always interchangeable! Especially in a recipe like this where there are so few ingredients and every ingredient is important.
I tend to get the same questions asked over and over again (that I might add are answered in the post ;)) so I thought I’d put the answers all in one easy to read section!
Substitution questions for gluten-free peanut butter cookies:
Do I have to use homemade peanut butter? I’ve made these cookies with homemade peanut butter made in a Blendtec and homemade peanut butter made in a food processor.
I’ve also made them with two types of store-bought peanut butters (the only ingredients were salted and roasted peanuts).
They all came out the same.
BUT! Someone I know made these cookies (before I published this post) with store-bought peanut butter (the only ingredient was peanuts).
She did everything correctly, but the dough was greasy and the cookies spread super flat and looked nothing like these pictures. She made them again with homemade peanut butter and they came out exactly as you see here.
So the choice is yours. They’ll probably work with store-bought peanut butter, but I can’t guarantee it. If you DO make them with store-bought peanut butter, please leave a comment telling us how they came out!
Can I use another type of nut butter? I’ve tried these peanut butter cookies with almond butter and sunflower seed butter and they spread totally flat. I don’t recommend experimenting unless you’re prepared for failure.
Can I make these cookies vegan? A chia egg does not work in these. That’s the only sub I’ve tried.
Can I use another granulated sweetener other than what’s listed?
I’ve made these with brown sugar instead of coconut sugar but the cookies then just tasted super sugary rather than peanut buttery. The coconut sugar adds a delicious, caramel-like flavor that’s perfect with the peanut butter!
Can I use a liquid sweetener? That unfortunately won’t work. You need a granulated one unless you feel like reworking the recipe to accommodate the additional liquid you’re adding to the recipe.
How do I make these low-carb? I’m sorry to say that I have no idea! I’ve never had a good experience with low-carb sweeteners.
Click below to view the how-to video for these gluten-free peanut butter cookies! Or click here to view the video on Facebook. Thanks! :)
Gluten-free Peanut Butter Cookies (grain-free, dairy-free)
Prep Time: 5 min
Cook Time: 14 min
Ready in: 19 min
Yield: 8 cookies
3/4 cup (192 grams) natural homemade peanut butter (the kind with just peanuts and salt - no added fat or sugar)
3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt (add more if your peanut butter is unsalted)
1/2 teaspoon baking soda
1 large egg (50 grams, out of shell), cold
Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper. Position the oven rack to the lower third of the oven.
In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls. The dough may or may not feel oily.
Divide into 8 50-gram balls and place about 4" apart on the prepared cookie sheet. They spread a lot!
Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 11-14 minutes or until they've crackled nicely and no longer appear wet in the middle (I needed 14 minutes but you may need less if you use a dark pan, make smaller cookies, etc.). Let them cool completely on the baking sheet (where they'll continue to bake). If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.
Paleo gingerbread cookies that have crisp edges and chewy centers! With a vegan option. Easy to make and no rolling out required. Thanks to Bob’s Red Mill for making today’s post possible!
Gingerbread cookies have always been a favorite of mine. There’s something about all those spices that are so comforting, especially around Christmas-time!
I already have a few paleo gingerbread cookie recipes but wanted to make yet another version for today. My paleo gingerbread men cookies are super tasty, but I’m usually too lazy to roll out the dough.
My paleo ginger cookies are also great, but they’re really round and just have the appearance of healthy cookies. And they don’t taste totally like regular cookies.
Every year, I make a crazy amount of cookies to give away. Last year I made paleo orange cookies and these paleo double chocolate cookies (both of which also have vegan options!). I like them because they’re nice and sturdy, making them easy to pack up.
Most of the people I give these cookies to couldn’t care less whether the cookies are healthy or not. But still, I like to take the opportunity to show them that healthier sweet treats can be just as delicious as the traditional version. :)
So I had to come up with a recipe for gingerbread cookies that was super easy (because I’m not making roll-out cookies with a newborn) and yielded cookies that taste and look like regular cookies. I think I succeeded with these paleo gingerbread cookies!
I packaged these cookies up for a friend who had just had a baby and she and her family loved them! I put them in a little baggie instead of in a box with other types of cookies because I think they’d absorb some of the moisture and become soft.
These cookies are super delicious on their own but if you eat white chocolate, I highly recommend adding some! I have to say though that I’m not a huge fan of vegan white chocolate (is it just me or is it usually super sweet?!). Semi-sweet chocolate is also a delicious option!
A chia egg makes these gingerbread cookies vegan, but a regular egg works just as well!
Here are those paleo gingerbread men cookies I mentioned earlier. See all those flecks of almond in there?! That’s what it looks like when just use whatever brand of almond flour, like I did back in 2012.
Ocassionally it just affects the appearance but sometimes it really plays a role in the overall outcome. I’ve found that the less finely ground almond flour is, the more greasy the result will be and the flatter the cookies will spread.
Here’s another example. The cookie on the right uses Bob’s Red Mill Almond Flour and Coconut Flour and the one on the right a random other brand. Both use exactly 44 grams of dough. Isn’t that a crazy difference?!
The ones on the right spread less, baked up perfectly, didn’t have a soft bottom, and weren’t floppy after a day.
Also the dough felt totally different. The Bob’s Red Mill dough was almost firm enough to bake right away. The other version was pretty wet and even after chilling overnight, still felt pretty soft. That’s because the flour wasn’t ground as finely as Bob’s Red Mill and so didn’t absorb enough of the liquid.
That’s it for today’s Cookie Case Study. :D
One more thing! You can use refined or unrefined coconut oil. The difference is that the ones with refined coconut oil are a little spicier. You can’t taste any coconut in either version so use whichever one you prefer.
Oh and while these paleo gingerbread cookies are soft and chewy, you can make them crisp if you just bake them longer. I didn’t have enough dough for the last cookie so I baked it along with the other larger cookies and baked it the same amount of time. It came out totally crisp! I’m guessing it was about 30 grams and that I baked it for 15 minutes.
5 tablespoons (70 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little soft, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use very soft coconut oil, the dough will be greasy.)1
2/3 cup (133 grams) coconut sugar or brown sugar
2 tablespoons (44 grams) molasses (I used blackstrap molasses)
5 tablespoons (80 grams) natural almond butter (the kind without added fat / sugar)
1 1/2 teaspoons vanilla extract
1 large egg (50 grams, out of shell) or 1 chia egg for a vegan version
In a medium mixing bowl, stir together the dry ingredients (almond flour through cloves). Set aside.
In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, molasses, almond butter and vanilla until well combined.
Beat in the egg / chia egg on low and mix until well incorporated. Add the dry ingredients to the wet and stir just until combined.
Wrap the dough in plastic wrap (I form a flat disc so it chills quicker) and chill for about 4 hours or until firm. If you're in a hurry, press into a very flat disc or two and freeze for about 30 minutes.
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 12 (44-gram) balls and place 4" apart on the prepared baking sheet.
Bake for 14-17 minutes or until the surface of the center of the cookies no longer appears wet, they've crackled a little, and they've browned a little. They'll be soft but will continue to cook as they sit on the cookie sheet.
Let cool completely on the baking sheet. Store in an airtight container for up to 4 days. Don't keep them out at room temperature for more than a few hours or they'll get a little soft.
You can use refined or unrefined coconut oil. The difference is that the ones with refined coconut oil are a little spicier. But you can't taste any coconut taste in either version!
This gluten-free cornbread is sweet, soft, and can also be made as muffins! With a dairy-free and vegan option. Don’t need it to be gluten-free? It works great with all-purpose and whole wheat flours. Scroll down to the bottom for a how-to recipe video.
Before we get to the recipe – a little update! Please meet the latest member of the Texanerin Baking team. :) His name is Björn and he loves to cuddle!
And now for the recipe. For me, Thanksgiving isn’t complete without cornbread. Give me some turkey breast, cornbread, and some dessert and I’m good. And if there’s sweet potato mac and cheese on the table, that’s a nice bonus.
When it comes to cornbread, I’m all about sweet. I like my cornbread to basically be like cake. This recipe uses 1/3 cornmeal and 2/3 cup flour so this isn’t super corny. For me, it’s the perfect ratio!
This gluten-free cornbread is soft and fluffy right out of the oven. But it’s also great at room temperature! After it’s sat for a while, it becomes a little denser. But it’s a nice dense!
If you don’t like your cornbread sweet, this recipe isn’t for you. You unfortunately can’t just omit 1/2 cup of sugar from a recipe and expect it to work. If only things were that easy. ;)
Even with all that sugar, I don’t think this cornbread is very sweet. So you don’t have to worry that there won’t be space for more sugary sweets, like my pecan pie bars, vegan pumpkin pie or Swedish apple pie (all of which can be made gluten-free!).
You can also make this gluten-free cornbread recipe as muffins!
If you’re worried about picky non-gluten-free family members not liking this cornbread, don’t worry. It’s every bit as delicious as the version with gluten! I know because I’ve tried it. They definitely won’t be able to tell a difference!
Perhaps you’re looking for dairy-free or vegan cornbread and don’t care about gluten. If you don’t need this cornbread to be gluten-free, you can use all-purpose flour or white whole wheat flour. I definitely don’t recommend regular whole wheat flour unless you want a whole grain-y taste! Even with white whole wheat, you’ll still be able to taste the whole wheat.
And if you don’t care about it being dairy-free, you can use 1 cup + 2 teaspoons of buttermilk in place of the homemade dairy-free buttermilk!
I don’t have lemon juice or vinegar to make the homemade buttermilk option – can I just use buttermilk powder? I’ve never actually used buttermilk powder so I really have no idea. I’m assuming it’d work, though!
What about just plain milk? I’m not sure. By leaving out the buttermilk, you’re omitting the acidity. That could have an effect on the baking soda and I’m not sure how you’d need to adjust the baking soda, if at all. I think it’d work, but I’m really not sure. If you try it out, let us know!
I don’t have the recommended 1-to-1 GF baking flour. Can I use XYZ brand? Since I haven’t tried it, I can’t guarantee it. You should have good results as long as it’s meant as a 1-to-1 sub for all-purpose flour!
Can I make this cornbread recipe grain-free with coconut flour, almond flour, etc.? Nope. Sorry! Those flours are absolutely not interchangeable with the GF baking flour recommended. Try this paleo cornbread instead.
Can I sub something for the cornmeal?
Not that I’m aware of. Cornmeal is pretty unique! Plus, I have no idea why you’d want to make cornbread without cornmeal. ;) If it’s because you’re allergic to corn, check out the recipe linked to above.
Can I sub something for or omit the sugar? I think coconut sugar wouldn’t taste very good in this cornbread. Subbing honey or maple syrup wouldn’t work unless you reduce the liquids a bit (and I have no idea by how much so I’m not going to guess). You can’t just omit all the sugar but you could reduce it a little if you want.
Can I add a can of corn? I think if you drain it really well, you should be fine. Haven’t tried it, though, so I can’t guarantee it.
Can this be doubled for a 9×13? I’m sure it could but I have absolutely no idea of the baking time. You’ll just have to experiment. :)
Click below to view the how-to video for this vegan and gluten-free cornbread! Or click here to view the video on Facebook. Thanks! :)
1 cup (240 milliliters) milk of choice, room temperature or warm (this is important so that the coconut oil doesn't harden once added)1
2 teaspoons apple cider vinegar or lemon juice (You can use store-bought buttermilk in place of the milk + vinegar mixture.)
1/3 cup (75 grams) refined coconut oil, melted and still warm2
1/2 cup (100 grams) raw or granulated sugar
1 large egg (50 grams, out of shell) or for vegan, use 1 chia egg
1 teaspoon vanilla extract
2/3 cup (88 grams) medium grind gluten-free cornmeal (non-GF cornmeal works, too, for a non-GF version)
1 1/3 cups (184 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for a gluten-free version or 1 1/3 cups (167 grams) all-purpose flour or 1 1/3 cups (167 grams) white whole wheat flour for a non-GF version
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat the oven to 350 °F (175 °C) and line a muffin pan with 12 muffin liners or line an 8" x 8" pan with a piece of parchment paper.
Pour the milk in a large mixing bowl, add the apple cider vinegar, and give it a few stirs. Let sit for 5 minutes. This is to create homemade dairy-free buttermilk. It's okay if it curdles and it's also okay if it doesn't curdle.
To the milk mixture, add the melted and still warm coconut oil, sugar, room temperature egg (or flax egg), and vanilla and stir until well combined.
In a medium mixing bowl, stir together all the dry ingredients. Add the dry mixture to the wet and stir just until combined.
Pour into the prepared pan. Bake muffins for 12-16 minutes and bread for 20-25 minutes. The edges should be very lightly browned and the top should feel firm. The toothpick test doesn't really work well with this bread. I recommend using a small fork to dig in to the center just a bit to make sure it's fully done.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Let the bread cool completely in the pan.
Store any leftovers in an airtight container for up to 3 days.
You can use dairy milk, soy milk, almond milk, etc. but I don't recommend canned coconut milk.
I used refined coconut oil, which has no coconut taste. If you use unrefined, this cornbread may have a slight to mild coconut taste.
Wondering how to make cranberry sauce? It couldn’t be any easier! You just need cranberries, orange juice and zest and a sweetener. Can easily be made vegan and paleo! For a how-to recipe video, scroll to the bottom of the post.
I already have a recipe for cranberry orange sauce that’s honey-sweetened but I wanted to share a vegan cranberry sauce recipe for today.
The only difference between the two cranberry sauce recipes is the sweetener. Instead of honey, you can use maple syrup for a naturally sweetened paleo cranberry sauce or granulated sugar for a non-paleo version.
I love the cranberry and orange combination so much in cranberry sauce and I see no need to fix something that’s not broken, so here we are. :)
I also thought I’d try out this cranberry sauce with cinnamon and it’s also really, really good! But I still think I prefer the orange version.
If you’ve never had homemade cranberry sauce before, you’re in for a treat! This is nothing like the canned stuff. I’ve always passed on that stuff.
So how to make cranberry sauce. It’s way easier than you’d think. You just mix together a few ingredients and simmer for 10-15 minutes. Just don’t forget about it on the stove and you can’t mess it up!
Homemade cranberry sauce is the perfect task for those family members who don’t know how to cook or bake but still want to participate in the Thanksgiving preparation! If you want something a little different, try this cranberry pomegranate sauce from Bellyfull!
So with just a few days left before Thanksgiving – are you ready? We haven’t done a darn thing. With a 1-week-old at home, we don’t even know if we’re going to do Thanksgiving! It’s so much effort for two people.
Click below to view the how to make cranberry sauce video!
How to Make Cranberry Sauce (naturally paleo, vegan)
Prep Time: 5 min
Cook Time: 15 min
Ready in: 20 min
Yield: 2 cups
1 cup (240 milliliters) orange juice
1/2 cup (120 milliliters) maple syrup or 3/4 cup (150 grams granulated sugar) for vegan options or 1/2 cup (160 grams) honey for a non-vegan version1
2 tablespoons orange zest (from about 2 oranges) and / or up to 1 teaspoon ground cinnamon (you can add more to taste after it's done simmering)
1 12-ounce package (340 grams) fresh cranberries
Over medium heat, mix together the sweetener, orange juice. and orange zest and / or cinnamon. Add the cranberries and cook, uncovered, until most of the berries have popped and the sauce has thickened a bit (it'll continue to thicken as it cools, which takes about 15-20 minutes). It takes about 10 – 15 minutes of simmering. I don't bother stirring, but you can if you like. Taste the sauce and add more cinnamon, if desired.
Pour the cooled sauce into an airtight container and store in the refrigerator for up to 5 days.
These pecan pie bars with a shortbread crust and a caramel pecan topping can be made with gluten-free, all-purpose or whole wheat flour and are made without corn syrup. Thanks to Bob’s Red Mill for sponsoring today’s post!
Pies can be tricky so I’m a huge fan of making dessert bars. The crust is so much easier and as long as the recipe’s good and you follow it, you can’t really mess it up!
These pecan pie bars are made without corn syrup and instead use brown sugar and some honey and maple syrup. If you want to use another liquid sweetener or all maple syrup instead of the combination of honey and maple, I’m not sure how they’d come out as I haven’t tried it. Honey is a lot stickier than maple syrup, which I’m guessing would affect things.
As for the shortbread crust, you have the following three options.
Their flours are also unbromated. Bromate, which some studies have linked to cancer, is banned in many countries but in the US, it’s not. And you often find it in flour. No, thanks! If I’m going to use AP flour, it’s definitely going to be unbleached and unbromated.
This is definitely my favorite gluten-free sub for all-purpose flour! I talked about it at length in my recipe post for these pumpkin cream cheese muffins (which are outrageously delicious and I recommend you try ASAP!).
I’ve used it in a ton of other recipes on the blog, like these mini pecan pies or this bourbon pumpkin cake. You use it cup for cup like you would AP flour, making it especially awesome for people who don’t want to invest in several different flours or just occasionally bake gluten-free for friends or family. I’ve tried other mixes but this one is my favorite because it yields goodies that aren’t gritty, starchy, chalky or rubbery.
Organic Ivory Whole Wheat Flour
If you follow my blog, you’ve probably read all about how awesome ivory whole wheat (sometimes called white whole wheat) is. It has all the nutrition of regular whole wheat, but without the whole wheat taste! So it was the obvious choice for this crust as there aren’t any strong flavors like cocoa powder, cinnamon or other spices to cover the whole wheat taste up.
These pumpkin cupcakes and apple blondies use ivory whole wheat flour and would be great for Thanksgiving dessert! This cinnamon babka also looks like something I need to try. Have you ever had babka before? So, so delicious!
For people wondering about the baby – I’m now 4 days overdue and I’m apparently no closer to having this baby than I was a month ago. Hopefully things will get rolling soon. :D
1 1/4 cups (138 grams) pecans, chopped in 1/3" pieces
Preheat the oven to 375 °F (190 °C). Line an 8"x8" pan with a piece of parchment paper.
In a large mixing bowl, cream the butter and sugar with an electric hand mixer or stand mixer, starting off on low and increasing to medium speed until light and fluffy.
Beat in the egg on low and once well combined, add the flour, baking powder and salt. Beat on low until well combined and it comes together, almost like a dough.
Pat onto the bottom of the prepared pan. You may want to use a silicone spatula to help evenly spread it out. Use a fork to poke holes about every 2".
Bake for 12-15 minutes or until the dough no longer appears wet. It won't have browned, except a little bit around the edges, and it will be quite soft. While the crust is cooking, start preparing the topping.
In a medium or large saucepan, add the butter, honey, maple syrup, brown sugar, vanilla extract, cinnamon and salt. Let sit until you remove the crust from the oven.
Once you remove the crust from the oven, reduce the heat to 350 F (176 C), and let partially cool while continuing with the topping.
Bring the mixture to a boil at medium heat and simmer, while stirring constantly, for 5 minutes. Reduce the heat as needed to just keep it at a boil and so that it doesn't burn. Remove from the heat and stir in the whipping cream and chopped pecans.
Pour the mixture over the partially baked and partially cooled crust and spread to even it out.
Bake at 350 F (176 C) for 30 minutes. The topping will be bubbly and have turned a darker, more golden color. It'll appear very greasy at first, but don't worry - it'll be fine! Remove from the oven and let cool for about 2 hours or until firm. Cut into squares.
The best 180 healthy Thanksgiving recipes! From turkey to dessert, this post has everything you need to plan a healthier Thanksgiving. With gluten-free, grain-free, and whole grain recipes.
I feel a little silly posting these Thanksgiving recipes before Halloween, but I know a lot of you are already planning your Thanksgiving menu, so I thought some people may appreciate this collection of healthy Thanksgiving recipes!
Why not make this Thanksgiving a little healthier? Then you don’t have to feel too guilty about overeating! Since I basically just post desserts and we shouldn’t only eat sweets for Thanksgiving, I’ve scoured the internet for the yummiest sounding healthy Thanksgiving recipes I could find. I’ve listed whole grain, gluten-free and grain-free options when relevant.
If you’re really just here for the desserts, scroll to the bottom where you’ll find loads of Thanksgiving desserts, most of which I’ve tried and loved. :)