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The best gluten free cornbread muffins.

Gluten Free Cornbread Muffins

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffin
  • Method: Oven
  • Cuisine: American

Description

Gluten Free Cornbread Muffins – a simple and delicious gluten-free cornbread muffin that is perfect for chili or the holidays!


Ingredients

Scale
  • 1 cup unsweetened almond milk
  • 1 teaspoon fresh lemon juice
  • 1 cup cornmeal
  • 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon xanthum gum
  • 1/8 teaspoon kosher salt
  • 1/2 cup vegan butter, melted
  • 1/3 cup coconut sugar
  • 3 tablespoons honey
  • 2 eggs

Instructions

  1. Preheat: Preheat oven to 375 degrees F.
  2. Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl.  Set aside.
  3. Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
  4. Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
  5. Combine: Combine wet and dry ingredients and mix well to combine.
  6. Prepare Muffin Tin: Spray muffin tin with olive oil (or use muffin liners). Fill each muffin approximately 3/4 the way full.
  7. Bake: Bake for 20 minutes or until a toothpick comes out clean.
  8. Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling.

Notes

  • Prep Ahead of Time – Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
  • Freezer – After they have cooled completely you can place them in a freezer bag, press out as much air as you can, and you can keep them in the freezer for 2-3 months.
  • Serving suggestion – We highly recommend making them with chili!  We don’t make chili without them!  This one is our fav!!  They also make a great Thanksgiving side dish.
  • Toppings – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!
  • Butter – Yes! If butter isn’t an issue for you, then go ahead and use it!
  • Almond Milk alternative – You should be able to use any dairy-free milk.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 168
  • Sugar: 9.8 g
  • Sodium: 227.9 mg
  • Fat: 5.1 g
  • Carbohydrates: 28.2 g
  • Protein: 2.8 g
  • Cholesterol: 31 mg

Keywords: gluten free cornbread muffins