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If you’ve been following along at Wholesome Yum for any amount of time, you probably know that I sort of have a thing for Mexican inspired recipes. So, when I was asked to come up with a creative Game Day recipe for LA MORENA® and Walmart, I jumped at the opportunity. I’ve had a recipe in my head for paleo cornbread muffins (or coconut flour muffins) for a while. What more perfect way to make them even better than by adding spicy jalapeño peppers?
Spicy foods have been an acquired taste for me. My mom didn’t serve a lot of spicy things growing up. For most of my life, I avoided anything spicy. When I met my husband, who is aaaall about anything and everything spicy, I began to branch out. As I tried more exotic and spicy foods, I learned to like the more and more.
With this coconut flour muffins recipe, the good news is that you can add as much or as little of the minced jalapeños as you like, based on your heat preferences. I added a moderately small amount, so that most people can handle the spiciness. Feel free to add more if you like them hot!
These paleo cornbread muffins with jalapeños aren’t exactly a replica of those made with cornmeal, but they are pretty close. They have a very similar flavor, with just a subtle hint of coconut. Yep, it turns out that coconut flour muffins taste very similar to cornbread! Who knew?
With all my low carb baking, it’s pretty unbelievable that this is the first time I’ve made simple coconut flour muffins. I usually mix coconut flour together with almond flour. I find that combining different gluten-free flours yields the best taste and texture. Lately, I’ve had more requests for coconut flour recipes from people having nut allergies. I was curious to know what coconut flour muffins would be like. Experimenting with them led to this paleo cornbread muffins recipe.
Since people always seem to associate spicy foods with the Game Time, I thought these low carb cornbread muffins would be a perfect addition. The jalapeños from LA MORENA® really take them up a notch. The brand is a known leader in the chiles and peppers category, and I’m happy to use one that doesn’t have artificial ingredients. For some reason, adding spicy peppers to these coconut flour muffins makes them even more reminiscent of cornbread.
To be honest, watching the game has always been an intermittent activity at our house. I love the idea of friends and family getting together, but you definitely wouldn’t call us avid sports fans. That’s okay, though. My favorite parts are actually watching the commercials – always the best with their huge budgets – and of course, most importantly, THE FOOD.
Whether you’re celebrating at home this year or going to a party, I hope you’ll consider including these paleo cornbread muffins in your Game Day festivities.
Tools To Make Low Carb Cornbread Muffins:
Click the links below to see the items used to make this recipe.
- Muffin Tin – This nonstick pan is heavy duty and would be a great addition to your kitchen.
- Large Bowl – This set of bowls has all different sizes and will have the perfect size to use in this keto muffin recipe.
- Cooking Utensils Set – I love this set of cooking utensils. They are BPA free and high heat resistant.
Paleo Cornbread Muffins (Coconut Flour Muffins) with Jalapeños:
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Paleo Cornbread Muffins (Coconut Flour Muffins) with Jalapeños
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- 1 cup Coconut flour
- 1/4 cup Erythritol (or other granular sweetener of choice)
- 1 tbsp Gluten-free baking powder
- 1/4 tsp Sea salt (or up to 3/4 tsp for a savory cornbread taste)
- 8 large Eggs (at room temperature)
- 1/2 cup Coconut oil (measured solid, then melted)
- 6 tbsp Unsweetened coconut milk beverage (or any milk of choice)
- 1/2 tsp Vanilla extract (optional; omit if using jalapenos)
- 2-3 tbsp Sliced jalapenos (drained, finely chopped, optional)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, erythritol, baking powder, and sea salt.
Make a well in the center of the dry ingredients. Add the eggs, coconut milk, coconut oil, vanilla, and jalapenos, whisk together in the well, then stir into the dry ingredients until completely incorporated.
Spoon the batter evenly into the muffin cups. Bake for 20-25 minutes, until an inserted toothpick comes out clean and the top is springy.
Serving size: 1 muffin
- You will not need to use the entire 7 oz can in the recipe. I just referenced the size I bought for convenience.
- This recipe was modified in October 2019 to make 10 muffins that will have larger muffin tops than pictured. You can make these coconut flour muffins in 10 muffin cups for smaller muffin tops as pictured.
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, 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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