Cornbread is a huge part of Southern American cuisine but before that land was known as the New World, Native peoples used ground corn for thousands of years. Early American settlers learned about it and started using it in European style breads, and cornbread was born. These muffins are dense, moist and slightly sweet, with some untraditional ingredients. Almond flour, coconut flour, corn flour and dried coconut flakes are all gluten free so they do not provide much fluffiness but they all provide lots of flavor and nutrients. Almond flour is has lots of protein, fiber and healthy fats, making it very filling, along with vitamin E, an important antioxidant. Corn flour, or masa, is made from dried then ground corn kernels and it has significant levels of fiber, calcium and iron. Both coconut flour and coconut flakes come from the rich white meat along the inside edge of coconuts and they have lots of healthy fats and fiber. Mango and peach add some moistness and sweet, summery flavor. Honey, cinnamon and nutmeg add a bit of extra sweetness and some spice.
Cornbread is more traditionally made by combining corn flour with regular white refined flour, white refined sugar and lots of butter. Switching in more nutrient dense flours, almond milk, coconut oil, fruit and honey makes the muffins more filling and leaves them with significantly more fiber, vitamins, minerals and antioxidants. 
- 1 cup tightly packed peach, finely chopped
- 1 cup tightly packed mango, finely chopped
- Dry ingredients
- 1¼ cup almond flour
- ½ cup corn flour
- ½ cup coconut flour
- ¼ cup unsweetened coconut flakes
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- Wet ingredients
- 1 cup unsweetened plain almond milk
- 3 eggs (or chia or flax eggs)
- ¼ cup raw honey (or maple syrup)
- 2 tablespoons cold-pressed coconut oil
- 1 teaspoon vanilla extract
- Preheat oven to 325°. Mix all the dry ingredients together in a large bowl and whisk all the wet ingredients together in a small bowl. Add the wet ingredients to the dry ingredients and stir to combine then fold in the fruit. Spoon the muffin batter into lined muffin tins and bake for 25 minutes. The tops should be golden brown and a toothpick inserted into the middle of the muffins should come out clean, if not it needs another five minutes or so.
I am a huge fan of cornbread, but these cornbread muffins are certainly a game changer! I love your use of all of the different ingredients to provide a filling and naturally sweet and delicious delight! Thank you for sharing this delectable recipe!