Vegan and Gluten-free Cornbread Muffins

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Vegan and Gluten-free Cornbread Muffins- slightly sweet, soft and moist with a delicate crumb. Made with whole grain brown rice flour and cornmeal, you’d never guess they’re whole grain and gluten-free!

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

Helllloo October! If I had to choose one word to describe this month it would be moody.

The soft grey light streaming through the dark rain clouds, the golden hues of brown and orange leaves garnishing the sidewalks, and the bowls of comforting foods warming the chill from cold hands. It’s a time of year that’s easy to love because of how cozy everything feels.

It’s also a time when I start craving hot foods like Sweet Potato & Lentil Chili, and because I can’t have one without the other I made cornbread to go with it.

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

This is actually the second cornbread recipe on my site; I have a gluten free honey cornbread from last year that’s made with eggs which I know is not ideal for some people.

So I decided to adapt that recipe and create a cornbread that’s vegan and gluten-free. That way there’s cornbread for everyone! :)

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

I stuck with the same flour base, using my beloved Bob’s Red Mill organic brown rice flour and finely ground organic cornmeal.

Then in place of butter and honey, I used vegan margarine and light agave nectar, and I also added a touch of apple cider vinegar for a subtle buttermilk-style tang.

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

I was honestly shocked at how good they turned out considering all of my prior failed experiments with vegan and gluten free baking. They’re slightly sweet and moist with a delicate crumb.

I love sneaking bits of corn in my cornbread so I added some kernels to the batter as well. I adore the texture it gives the muffins when you bite into them. If you haven’t had cornbread that way, I highly recommend giving it a try!

Vegan and Gluten-free Cornbread Muffins- naturally sweet and made without any starches or gums! #dairyfree #cleaneating

 

Vegan and Gluten-free Cornbread Muffins

Yield: 12 muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

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4.5 / 5 (16 Reviews)
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Ingredients:

  • 1 cup brown rice flour (like Bob’s Red Mill)
  • 1 cup finely ground cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 2 tablespoons ground flax seed + 3 tablespoons water
  • 1/4 cup agave nectar (or pure maple syrup)
  • 1/2 cup Earth Balance, melted
  • 3/4 cup + 2 tablespoons unsweetened almond milk
  • 1 tablespoon apple cider vinegar

Directions:

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

In a small measuring cup, combine the flax with the water and set aside to thicken. Then combine the brown rice flour, cornmeal, salt, baking soda and baking powder in a large bowl and sift together.

In a separate large bowl, combine the almond milk with the apple cider vinegar and stir together. Allow to sit for a few minutes.

Next add the agave, melted butter and flax egg to the bowl with the almond milk and stir together. Add the frozen corn kernels and the dry ingredients and fold everything together until well combined.

Fill each muffin tin 3/4 of the way full, or until all of the batter is used. Transfer to the oven and bake for 22-25 minutes, until light golden brown. You should be able to stick a toothpick in the center and have it come out clean.

Allow to cool for at least 15 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

 

Vegan Gluten-free Cornbread 0

Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on October 2, 2015  //  Breads and Muffins, Muffins
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