These Gluten-Free Cornbread Muffins are a delightful combination of classic cornbread flavor and a tender, moist texture. Perfectly sweetened with a hint of sugar and made light with a blend of gluten-free flours, these muffins are ideal for pairing with soups, stews, or enjoying as a standalone snack. The fine cornmeal adds a subtle crunch, while the vegan butter and applesauce keep them irresistibly soft. Whether you enjoy them plain or jazzed up with mix-ins like jalapeños or vegan cheese, these muffins are a crowd-pleaser and a gluten-free delight!
Ingredients
Dry Ingredients
1 cup Chickpea Flour
1/2 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Tapioca Flour
3/4 cup Fine Cornmeal
1-1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 cup Granulated Sugar, (optional for sweet muffins)
Wet Ingredients
1 cup Plant-Based Milk (almond or oat milk work best)
1 Tablespoon Apple Cider Vinegar
1/3 cup Unsweetened Applesauce
1/4 cup Vegan Butter or Coconut Oil, melted
1 tsp Vanilla Extract (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
Mix the plant-based milk and apple cider vinegar in a small bowl and let it sit for 5-10 minutes until it curdles.
In a large mixing bowl, whisk together the chickpea flour, almond flour, coconut flour, tapioca flour, cornmeal, baking powder, baking soda, salt, and sugar (if using).
In a separate bowl, whisk the vegan buttermilk, applesauce and vanilla extract (if using).
Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined, mixing in the melted butter alternatively. Avoid over-mixing.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This ensures they rise without spilling over. Let the batter sit for 5 minutes in the pan to allow the coconut flour to hydrate.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Muffin Success
You can add 1/2 cup of mix-ins like vegan cheese, jalapeños, or fresh corn kernels for variety.
Sprinkle coarse sugar or a light dusting of cornmeal on top before baking for extra texture.
You can bake this cornbread mix in a 8 x 8 pan lined with parchment paper. Bake for about 25-30 minutes until golden brown.
Store muffins in an airtight container for up to 3 days or freeze them for longer storage.
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