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!
Why you’ll love these Gluten-Free Vegan Cornbread Muffins:
- they’re undetectably vegan and gluten-free
- they’re super moist and fluffy
- they have a nutty flavour
- they’re perfectly sweet
- they’re rich and “buttery”
- they’re made in one bowl
- they’re made using simple ingredients
- they’re refined sugar free
- they’re yeast-free
- they’re super easy to make!
How to make these Gluten-Free Vegan Cornbread Muffins
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!
- 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 slightly before removing from the tin and transfer to a [amazon_textlink asin=’B00OY91N90|B0000BVF33′ text=’cooling rack’ template=’ProductLink’ store=’rhiansrecip00-20|rhisrec-21′ marketplace=’US|UK’ link_id=’47979ad8-4fdb-11e8-805b-c175b47e0965′] to cool completely before putting away to store.
Substitutions you can make to this recipe:
- 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 substitute the cornmeal with chickpea flour
- to make it nut-free, use a nut-free plant-based milk.
How long do these Gluten-Free Vegan 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.
How to eat these Cornbread Muffins
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
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.
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Gluten-Free Vegan Cornbread Muffins
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 (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 6 tablespoons maple syrup * (or sub any other sweetener)
- 1/4 teaspoon salt
- 225 g (1 1/2 cup) fine cornmeal **
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 6 teaspoons baking powder (ensure gluten-free if necessary)
- 1/2 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
mandy
can I use cornstarch instead of cornmeal?
Rhian Williams
No sorry!