Gluten Free Corn Muffins. This recipe for gluten free corn muffins is very old. Originally, it was not gluten free. I have revamped these corn muffins and made them gluten free as well as vegan.
I’m pretty pleased with the results of these gluten free corn muffins and I hope you are too.
This recipe is for a sweet cornbread, but if you like a more savory version, feel free to adapt this recipe.
Gluten Free Corn Muffins
Gluten Free Corn Muffins
Ingredients
- 1 1/2 cups cornmeal (Please try to buy organic)
- 1 1/2 cups brown rice flour (if not gluten free, white whole wheat will work as well)
- 2 flax eggs
- 1/3 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (measure after melting)
- 1/4 cup almond milk
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven 350.
- Mix all the wet ingredients in one medium bowl.
- Mix dry into a large bowl.
- Add the wet to dry and mix just enough to combine.
- Pour batter into muffin pans. I used jumbo muffin pans and got 5 out of my batch. You would probably get 12 out of a standard sized muffin pan .
- Bake in the oven for 15 minutes or until the toothpick comes out clean.
- Wait until completely cooled before removing from the pans.
Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!
24 thoughts to “Gluten Free Corn Muffins (Vegan Too)”