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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Cornbread Muffins

    Last updated - July 11, 2021; Published - September 21, 2019 By Rhian Williams 30 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free cornbread muffins photos

    These Gluten-Free Vegan Cornbread Muffins are moist and fluffy, perfectly rich, and have a nutty flavour! They're made in one bowl using 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!

    Six gluten-free vegan cornbread muffins with one cut in half on a marble slab against a dark brown background
    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 jug and 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 a glass 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!

    Raw gluten-free vegan cornbread muffin batter in a glass mixing bowl against a marble background
    • 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.

    Raw gluten-free vegan cornbread muffin batter in twelve holes in a grey muffin tin
    • Bake in the oven for 12 minutes.
    Twelve gluten-free vegan cornbread muffins in a silver muffin tin
    • Leave to cool completely on a cooling rack before putting away to store.
    Twelve gluten-free vegan cornbread muffins on a wire rack against a marble background

    Substitutions you can make

    • You can use any type of oil: coconut oil, vegetable oil, olive oil etc.
    • You can use any type of plant-based milk: 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 the maple syrup entirely.
    • 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!

    Six gluten-free vegan cornbread muffins on a marble slab against a dark brown background

    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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    Six gluten-free vegan cornbread muffins with one cut in half on a marble slab against a dark brown background

    Gluten-Free Vegan Cornbread Muffins

    These Gluten-Free Vegan Cornbread Muffins are moist and fluffy, super easy to make and perfectly rich! They're a great side dish, breakfast, snack or dessert!
    4.48 from 23 votes
    Print Pin Rate
    Course: Bread, Breakfast, Dessert, Side Dish
    Cuisine: American
    Keyword: cornbread muffins, gluten-free cornbread, vegan cornbread
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 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 the maple syrup entirely.
    **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 106 Calories 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.

    More Baking & Dessert Recipes

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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Latoya

      May 12, 2021 at 10:59 pm

      5 stars
      These cornmeal muffins are perfect in every way. So delicious and fluffy!

      Reply
      • Rhian Williams

        May 13, 2021 at 9:32 am

        Thank you so much, so happy to hear that!

    2. robin

      November 22, 2021 at 6:20 pm

      Hi! Will this work if my gf flour blend has xanthan gum in it? I am using Bob's Red Mill 1:1. Thanks in advance!

      Reply
      • Rhian Williams

        November 22, 2021 at 10:50 pm

        No that won't work unfortunately, xanthan gum will give these a gummy texture which won't be nice. I'd recommend using a gluten-free flour blend without xanthan gum!

    3. Cat

      November 23, 2021 at 2:21 am

      5 stars
      These are hands down 100 %the best muffins I've ever made. I just baked these for a work party tomorrow, one coworker is gluten and soy free, and I'm vegan. I subbed in olive oil for coconut, organic cane sugar for maple syrup, and hemp milk for plant based milk. I am eating these off the paper wrapper LOL. This was an amazing recipe, and yes I was so worried when the batter was liquidy but the muffins are perfectly moist/ crumbly . 10/10

      Reply
      • Rhian Williams

        November 23, 2021 at 5:23 pm

        Thank you so much for the lovely feedback, so happy to hear that!

    4. Jayne Ferguson

      November 21, 2022 at 4:33 pm

      Hi Rhian, I am confused by your comments about not using a flour blend with xanthan gum yet when I click on your recommended amazon flour blend in the recipe, in comes up Bob's Red Mill which has xanthan gum listed as one of the ingredients. Could you please clarify? These do look amazing and I'd like to make them. Thank you!

      Reply
      • Rhian Williams

        November 22, 2022 at 12:46 pm

        Hello, thank you for your question, I'm sorry about the links, sometimes they redirect to different products depending on where in the world you are based and what Amazon shop you are using. The gluten-free flour blend I recommend is Dove's Farm, which doesn't contain xanthan gum (I recommend using a blend that doesn't contain xanthan gum). If you can't get hold of that you can instead use 140g white rice flour and 10g tapioca flour. Or oat flour works too. Hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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