Vegan Cornbread Muffins (Gluten-Free)
My vegan cornbread muffins are not only gluten-free but they are so easy to make and taste just like traditional cornbread but with no dairy, wheat, or eggs!
Servings: 8
Calories: 316kcal
Ingredients
- 1 ½ cup fine grain cornmeal , see note (150 g)
- 1 ½ cups fine grain almond flour 144 g
- ¼ cup tapioca flour 32 g
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- ½ cup maple syrup , reduce to 6 T for less maple flavor
- ¾ cup lite coconut milk , from the can (see note)
- 4 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F / 175 C
- Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
- Pour into a prepared muffin tin.
- Bake for 18-20 minutes. Start checking at 18, a toothpick should come out clean with a few crumbs on it. If you over-bake, it will get too dry.
- Allow to cool completely, as it sets more while it cools.
- Serve with butter for an amazing treat!
Notes
- Don't Overbake: Overbaking them will dry them out significantly, and won't get you the texture you want. When the muffins first come out of the oven, they’ll feel soft and slightly underbaked in the center, but as they cool, they firm up and set perfectly. You'll know they're ready when you insert a toothpick into the center of the muffin and it comes out with a few crumbs. If it comes out fully clean, the muffins are likely overbaked.
- Measure Your Flours Correctly: I like to spoon the cornmeal and almond flour into the measuring cups and level them off with a knife. This keeps the dry ingredients light and prevents dense muffins.
- Don’t Overmix: Once everything is combined, stop stirring. Overmixing can make the muffins tough instead of tender.
- The Type Of Cornmeal Matters: Fine grain cornmeal is best. If you use medium grain, it technically will work but it will give you a more dense bread, and you'll need less liquid. If you use medium grain, start with ½ cup of milk and add 1 tablespoon at a time until it’s a thick batter.
Nutrition
Serving: 1muffin | Calories: 316kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 201mg | Potassium: 295mg | Fiber: 5g | Sugar: 13g