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Gluten-Free Cornbread Muffins

Soft, moist cornbread muffins made gluten-free, vegan, and without oil! These muffins are delicious and easy to make. They're definitely a crowd-pleaser!
Course Side
Cuisine Vegan | Gluten-Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 -18

What you'll need:

  • 3/4 unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/3 cup aquafaba
  • 1/4 cup coconut sugar*
  • 1/4 cup organic cane sugar
  • 1 cup + 1 tbsp gluten-free flour
  • 1 cup + 2 tbsp fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (pink Himalayan recommended)
  • 1/3 cup applesauce

What you'll do:

  1. Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
  2. Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
  3. Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
  4. Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
  5. To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
  6. Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!

Recipe Notes

*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.