You’ve never had cornbread like this before. Paleo-friendly cornbread muffins with bites of savory beef jerky make for the perfect sweet and savory snack.
The scent of cornbread baking is a comfort like no other. Thanks to the sweet flavor and dense texture of coconut flour, you can get the delicious flavor of cornbread without the corn (which can wreak havoc on your digestive system).
For a savory twist, we’ve added thinly sliced jerky to the batter. Use quality jerky here – no Slim Jims! It can be tricky finding quality jerky that’s free of toxins or fillers (a lot of store-bought jerky contains unhealthy ingredients that range from MSG to synthetic hormones), so opt for a healthy brand like Chomps. They’re GMO-free and their beef is 100% grass-fed (no grains here). For this recipe, we went with their jalapeño flavor to kick the flavors up a notch.
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Tip: If you would like to add a holiday flavor to your cornbread muffins, try their “crankin’ cranberry” jerky instead.
Start by removing the jerky casing using a sharp knife to score each stick lengthwise. Slice each stick into small pieces. Whisk together wet ingredients, and stir in the dry ingredients to form a batter. Spoon the batter into 6 paper-lined muffin tins and bake at 350°F for 30-35 minutes. Serve the muffins alongside dinner as a Paleo-friendly dinner roll, as an on-the-go protein snack, or as breakfast drizzled with pure maple syrup!
Coconut Flour Cornbread Muffins with Jalapeño Jerky
Coconut Flour Cornbread Muffins with Jalapeño Jerky
Jennafer AshleyTools
- Muffin tin
- Paper muffin liners
- Mixing bowl
- Sharp knife
Ingredients
- 3 jerky sticks (We used Chomp’s Jalapeño flavor)
- 3 pasture-raised eggs
- 2 T grass-fed butter, melted
- 1 cup unsweetened almond milk
- 1/2 cup coconut flour
- 2 T jalapeño, minced
- 1/2 t pink Himalayan sea salt
- 1 t baking powder
Instructions
- Preheat the oven to 350°F, and line 6 muffin tins with paper liners.
- Remove the casing from the jerky by scoring with a knife lengthwise. Chop the jerky into small pieces and set aside.
- Whisk the eggs, butter and almond milk in the mixing bowl. Stir in the coconut flour, jalapeño, jerky pieces, sea salt and baking powder.
- Spoon batter into the muffin tins and bake for 30-35 minutes.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Nutiva)
Jalapeño beef jerky (Chomps)
This post is sponsored by our friends at Chomps. Our goal is to always bring you healthy, Paleo-friendly articles that we know you’ll love. We only feature trusted brands approved by the PaleoHacks team.
Need more jerky in your life? Try these other Paleo recipes…
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