Vegan Gluten-Free Cornbread Muffins

Vegan Gluten-Free Cornbread Muffins

I've finally figured out how to make deliciously moist, Gluten-Free Cornbread Muffins using only whole food ingredients. It all starts with a base of oat flour, tapioca starch and fine cornmeal which I combine with flaxseed to bind. This blend keeps them tender while providing enough sturdiness to hold up to scooping chili (or just slathering with jam!). Lightly sweetened with cane sugar and maple syrup, they're a side which can be effortlessly mixed and baked in 30 minutes or so.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 174kcal

Author Tessa

Ingredients

1 tablespoon ground flaxseed
3 tablespoons water
1 cup unsweetened almond milk or other plant milk
1 tablespoon apple cider vinegar
¼ cup avocado oil or other neutral oil
2 tablespoons maple syrup
1½ cups fine yellow cornmeal certified gluten-free
½ cup certified gluten-free oat flour
¼ cup tapioca starch
¼ cup organic cane sugar
1 teaspoon baking powder
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease it well.
Stir the ground flaxseed and water together in a small bowl and set aside for about 5 minutes to thicken.
Whisk the almond milk and apple cider vinegar together in a large bowl and let sit a couple of minutes to curdle slightly.
Whisk the oil, maple syrup, and thickened flax mixture into the milk until smooth.
Add the cornmeal, oat flour, tapioca starch, sugar, baking powder, and salt to the wet ingredients and stir until just combined. The batter will be thick.
Let the batter rest for 10 minutes so the cornmeal can hydrate, then give it a quick stir. If it seems stiff, add a splash more almond milk.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18 to 22 minutes.
Cool in the pan for 10 minutes, then move to a wire rack.

Notes

Fine cornmeal gives the most tender crumb. Coarser cornmeal makes them more rustic and crumbly.
The oat flour can be made by blending certified gluten-free rolled oats until powdery.
Swap the oat flour for finely ground sorghum flour if you want a different flavor or need it oat-free.
Storage: Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition