Vegan Cornbread Muffins (Gluten-Free)

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Baking is one of my favorite ways to slow down and relax, and these gluten-free vegan cornbread muffins are always on rotation in my house. They’re lightly sweetened with maple syrup, perfectly tender, and come together in just one bowl!

We’ve always been fans of cornbread, but there’s just something about making them as muffins that makes them feel more fun. I think it’s because they bake faster, don’t require slicing, and are already perfectly portioned. Plus, they freeze well, which is a lifesaver for busy weeks when I need something quick to add to lunchboxes or dinner.

My recipe uses a combination of cornmeal, almond flour, and tapioca flour to keep it gluten-free without sacrificing texture. Traditional cornbread uses milk, eggs, and sometimes butter, but I’ve been able to recreate the taste of regular cornbread with all plant based ingredients.

It’s tender in the center with just the right amount of crisp on the edges. And thanks to the coconut milk and maple syrup, every bite is rich, moist, and packed with flavor!

🥘 Ingredients

To make these gluten-free vegan cornbread muffins, I use a handful of pantry staples that I almost always have on hand. Here’s what you’ll need:

Fine Grain Cornmeal: This gives the muffins their classic texture. I’ve tested it with medium grain too, and while it works, it makes the muffins a bit more moist and dense. If you’re using medium grain, just start with less liquid and add more as needed.

Almond Flour: I love how almond flour adds moisture and a subtle nutty flavor, plus it helps keep these muffins gluten-free without needing a gluten-free flour blend.

Tapioca Flour: This is my go-to for binding and lightness. It gives the muffins a soft, fluffy crumb that’s not too dense.

Baking Powder: This is so important to get nice rise since there’s no gluten in these muffins!

Sea Salt & Maple Syrup: I use pure maple syrup to give these muffins a little sweetness without refined sugar. You can reduce it to 6 tablespoons if you want a less sweet muffin. The salt helps bring out the flavors of the muffins too, so don’t skip it!

Lite Coconut Milk: I go for the canned version here because it makes the muffins extra rich and tender. Almond or cashew milk work too, but they won’t give the same moist texture.

Apple Cider Vinegar: This helps activate the baking powder and adds a subtle tang that balances the sweetness.

🔪 How To Make

These vegan cornbread muffins are so easy to throw together, honestly, they’re one of the quickest side dishes I make! Here’s exactly how I do it:

Preheat Oven: First I preheat the oven to 350°F. While it heats up, I prep my muffin tin by either spraying it with oil or lining it with paper muffin liners.

Mix Dry Ingredients: In a large mixing bowl, I whisk together the cornmeal, almond flour, tapioca flour, baking powder, and salt until it’s all well combined.

Add The Wet Ingredients: I make a little well in the center of the dry mix and pour in the maple syrup, lite coconut milk, and apple cider vinegar. Then I stir everything together until just combined. I try not to overmix, once the batter is thick and mostly smooth, I stop.

Scoop Into The Muffin Tin: I divide the batter evenly between the muffin cups. It usually makes 8 full muffins for me.

Bake & Cool: I bake these for 18 to 20 minutes. I start checking around 18 minutes by inserting a toothpick, if it comes out clean or with just a few crumbs, they’re ready. Once I pull them out of the oven, I let them sit in the pan for a few minutes, then transfer to a rack to cool fully. They firm up as they cool, which gives them the perfect texture.

📖 Variations

This recipe makes a great base, and it’s so easy to switch things up with different flavor combinations! Here are some of my go-to variations:

Make It Spicy: For a little more heat, I chop up fresh jalapeños and fold them into the batter before baking. Sometimes I even press a thin slice right on top of each muffin for a fun presentation.

Corn-Stuffed Muffins: Adding whole corn kernels gives these muffins extra texture and even more corn flavor. I usually toss in about ½ cup of frozen or canned corn (drained) right into the batter.

Add Herbs: If I’m serving these with soup or stew, I like to add chopped fresh thyme or rosemary to the batter.

Other Mix-Ins: If I need to use up extra produce, I’ve folded in diced bell peppers, green chiles, crumbled vegan bacon, scallions, or even shredded zucchini (just squeeze out the moisture first)!

🍽 Serving Suggestions

These cornbread muffins pair well with so many dishes! I usually serve them with a big pot of vegan chili, vegan corn chowder, or black bean soup, and they always disappear fast.

They also work great on their own as a snack, especially for my kids. I’ll pop one into lunchboxes with some fruit or serve them after school with a drizzle of maple syrup. If I’m hosting a fall dinner or weekend brunch, I’ll make a double batch and set out toppings like vegan honey butter or sriracha butter so everyone can customize their own.

🧊 Storage Directions

Refrigeration: I always make sure to let these muffins cool completely before storing them, because if they’re even slightly warm, they can trap steam and turn soggy. Once they’re fully cooled, I place them in an airtight container and keep them at room temperature for 2 to 3 days. They will also keep in the fridge for up to 1 week.

Freezing: If I’m not going to use them all right away, I freeze them. I like to wrap each muffin individually in plastic wrap, then store them in a freezer-safe container or bag. That way, I can pull one out whenever I need it.

Reheating: To reheat from frozen, I just warm them in the toaster oven or regular oven at 300 degrees F for 5-10 minutes until they are heated through.

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