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!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 21 muffins
- 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)
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
*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!
Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 83mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Calcium: 78mg | Iron: 1mg