Last updated - ; Published - By Rhian Williams 34 Comments
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TheseGluten-Free Vegan Cornbread Muffins aremoist and fluffy, perfectly rich, and have a nutty flavour! They're made inone bowlusing simple ingredients and are super easy to make. They're also refined sugar free and yeast-free. A great side dish, breakfast, snack or dessert!
Can you make cornbread without corn?
Yes, you can make this cornbread corn-free by replacing the cornmeal with chickpea flour!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Measure out the plant-based milk in a measuring jugand stir in the vinegar - set aside for at least 5 minutes to leave it to curdle (this creates a vegan "buttermilk").
- Mix together with all the other ingredients in aglass mixing bowl.
Note:The batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
- Transfer the mixture into two very well greased muffin/cupcake tin - you will have to use two muffin tins as this makes 21 muffins.
Tip: Make sure to grease them well to make them easier to take out afterwards.
Tip: Make sure to fill the batter right up to the top of the muffin tins so that they rise nicely.
- Bake in the oven for 12 minutes.
- Leave to cool completely on a cooling rack before putting away to store.
Substitutions you can make
- You can useany type of oil: coconut oil, vegetable oil, olive oil etc.
- You can useany type of plant-basedmilk:almond milk, cashew milk, oat milk, soy milk, rice milk etc.
- You can use any type of liquid sweetener:maple syrup, agave syrup, brown rice syrup etc.
- You can omit themaple syrupentirely.
- To make it corn-free, you can replace the cornmeal with chickpea flour.
- To make it nut-free, use a nut-free plant-based milk.
How long do these Cornbread Muffins keep for?
These Cornbread Muffins do taste best when fresh, but they keep in the fridge for up to a few days, and freeze well too. They reheat especially well sliced and put in the toaster.
Serving suggestions
These Cornbread Muffins taste delicious drizzled with a little maple syrup, but also work as a great side dish, satisfying snack or healthy dessert. They're also delicious for breakfast topped with some fruity jam!
More gluten-free vegan muffin recipes
- Carrot Muffins
- Zucchini Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins
- Pumpkin Muffins
- Banana Muffins
- Lemon Muffins
- Orange Muffins
- Chocolate Zucchini Muffins
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Cornbread Muffins
TheseGluten-Free Vegan Cornbread Muffins aremoist and fluffy, super easy to makeand perfectly rich! They're a great side dish, breakfast, snack or dessert!
4.46 from 31 votes
Print Pin Rate
Course: Bread, Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: cornbread muffins, gluten-free cornbread, vegan cornbread
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings: 21 muffins
Calories: 106kcal
Author: Rhian Williams
Ingredients
- 450 ml (2 cups) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 6 tablespoons maple syrup * (or sub any other sweetener)
- ¼ teaspoon salt
- 225 g (1 ½ cup) fine cornmeal **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 6 teaspoons baking powder (ensure gluten-free if necessary)
- ½ teaspoon bicarbonate of soda (baking soda)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Add the maple syrup, salt and cornmeal.
Sift in the flour, baking powder and bicarbonate of soda .
Add the milk and vinegar mixture and mix well - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
Transfer the mixture into two very well greased muffin tins (make sure to grease them well to make them easier to take out afterwards) - you will have to use two muffin tins as this makes 21 muffins. Make sure to fill the batter right up to the top of the muffin tins so that they rise nicely.
Bake in the oven for 12 minutes, until risen and an inserted skewer comes out clean.
Leave to cool slightly before removing from the tin and transferring to a wire rack to cool completely before putting away to store.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Video
Notes
*You can omit themaple syrupentirely.
**To make it corn-free, you can substitute the cornmeal with chickpea flour.
The batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
Nutrition Facts
Gluten-Free Vegan Cornbread Muffins
Amount Per Serving
Calories 106Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 83mg3%
Potassium 144mg4%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Anonymous
I used my scale and measured all ingredients out. I’m GF and Egg-free, but not diary-free and used butter in place of coconut oil. I also used honey instead of maple syrup.
The batter was very runny, but surprisingly did bake up, however not into nicely-shaped muffins, but rather sunken muffins. I also baked them for 12 mins, then another 5 mins, then another 3 minutes and then another 5 minutes as they did not seem to ever quite firm up enough.
They are delicious regardless. But I wonder what tweaks to make to make them more muffin-like?
Thanks!
Reply
Rhian Williams
Hello - thank you for your feedback. I think the reason why that happened is because you used butter instead of coconut oil. This recipe works with oil but not with butter. If you don't want to use coconut oil, you can use any other type of oil. I haven't tested the recipe with butter, but if using butter I think you would have to use a lot less milk. I hope that helps!
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