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.