Go Back
–+ servings

Gluten-free Classic Cornbread Muffins

These gluten-free cornbread muffins are a classic comfort-food recipe that’s perfect for soup season. Plus, these tender muffins are easily made vegan.
Print Recipe Pin Recipe
Course Bread
Servings 12 muffins

Ingredients
  

  • 1 1/4 cups (283 milliliters) cups soy milk*
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup (80 grams) honey
  • 1/3 cup (75 grams) butter, melted*
  • 1 egg*
  • 1 cup (130 grams) cornmeal
  • 1 cup (100 grams) oat flour
  • 1/2 cup (45 grams) sorghum flour
  • 2 tablespoons (11 grams) psyllium husk*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven 400° Fahrenheit. Line muffin tin with paper liners and set aside.
  • In a glass measuring cup, measure out the soy milk and stir in the acv. Set aside.
  • In a large bowl, mix together the honey, butter, and egg. Whisk well to combine.
  • Add the milk mixture to the honey mixture and whisk to combine.
  • Add the cornmeal, oat flour, sorghum flour, psyllium husk, baking powder, and salt to the bowl with the milk mixture. Whisk until well combined and smooth.
  • Divide batter evenly between the 12 muffin cups. Then bake in the preheated oven for
  • In a medium bowl, mix together maple syrup or honey, coconut oil, and ground flaxseeds.
  • Mix cornmeal, oat flour, almond flour, baking powder and salt in a larger bowl.
  • Add wet ingredients to dry. Whisk until combined and smooth.
  • Scoop batter into prepared muffin tin. (I only got 10 muffins with my scoop) Bake in preheated oven for 14-16 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Let cool in the pan for 15 minutes before transferring to a cooling rack to cool completely. These muffins have the best texture in the first two days. It’s best to freeze any you won’t eat in a couple of days. Muffins can be stored in the freezer for up to 6 months. Let thaw at room temperature.

Notes

  1. You can use any kind of milk you prefer, though I’d stay away from canned coconut milk as it’s too thick for this recipe.
  2. Make sure you’re using psyllium husk and not psyllium powder.
  3. To make this recipe vegan, substitute maple syrup for the honey, coconut oil for the butter, and a flax “egg” in place of the egg.
  4. To make a flax “egg”, combine one tablespoon of ground flaxseed with 3 tablespoons of water. Whisk to combine and set aside for a few minutes until it thickens.
Tried this recipe?Let us know how it was!