Gluten Free Cornbread Muffins
Our simple and delicious Gluten-Free Cornbread Muffin recipe is the perfect side dish for a bowl of chili or the holidays!
Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon fresh lemon juice
- 1 cup cornmeal
- 1 cup gluten-free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon kosher salt
- 1/2 cup vegan butter melted (sub regular butter)
- 1/3 cup coconut sugar
- 3 tablespoons honey
- 2 large eggs
Instructions
- Prep: Preheat oven to 375 degrees F. Spray muffin tin with nonstick cooking spray (or use muffin liners).
- Dairy-Free "Buttermilk": Combine unsweetened almond milk and lemon juice in a small bowl or glass measuring cup. Set aside.
- Dry Ingredients: In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, xanthan gum, coconut sugar and salt.
- Wet Ingredients: In a separate large bowl, combine the melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine the wet and dry ingredients and mix well to combine. Fill each muffin well approximately 3/4 the way full.
- Bake: Bake for 20 minutes or until a toothpick comes out clean and then are golden brown.
- Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling on a wire rack.
- Serve: Enjoy with a drizzle of honey or dollop of soft butter!
Notes
- Prep Ahead of Time - Once they have fully 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 - once fully cooled, 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 our Turkey Chili it is our favorite! They also make a great Thanksgiving dinner side dish.
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