Gluten Free Cornbread Muffins
These Gluten Free Cornbread Muffins are easy to make from scratch and will give you the best homemade cornbread muffins. They're dairy free too, and taste amazing - soft, slightly sweet, and moist. Plus they take less than 30 minutes to bake! You definitely want to add these muffins to your dinner table.
- 1/3 cup dairy free butter I like Earth Balance
- 3 large eggs
- 2 tbsp honey
- 2/3 cup non-dairy milk
- 1.5 cups oat flour
- 1 cup finely ground yellow cornmeal
- 2 tsp baking powder
- 1 tsp kosher salt
Preheat the oven to 350 F.
Measure out the vegan butter in a large, microwavable bowl and heat it in the microwave for 35-45 seconds, enough to let it melt.
Measure out the honey and non-dairy milk and pour into in a large bowl. Crack the eggs and put the whites and yolks into the bowl as well. Whisk everything together until combined.
Add in the oat flour, cornmeal, baking powder and kosher salt, then stir until well incorporated.
Spoon 2 heavy tablespoons into each muffin cup with a spoon. If any muffin batter remains, go back over each muffin cup and add more in until they’re equally filled. Use your finger to smooth the tops if desired.
Place the silicone muffin pan in the oven and bake for 10 minutes. Once the timer goes off, turn the pan around and bake another 5 to 8 minutes, until a toothpick inserted into the center of a muffin comes out clean (without batter sticking to it). Remove the muffins from the muffin pan and let cool 3 to 5 minutes before eating. Enjoy!
- You may want to slightly warm up your eggs and milk when combining it with the vegan butter and honey. If they are too cold they will cause the butter to harden and separate. Warm your eggs by placing them in a bowl of lukewarm water before breaking the shell and let them sit for 10 or 15 minutes. Warm the milk by pouring it in a microwave safe measuring cup and heating it for 10 to 15 seconds on high in the microwave.
- Use either store-bought oat flour or make your own - both are fine for this recipe. If you use store-bought flour, you may want to whisk it a bit in a bowl as it tends to settle in the bag. If you scoop it directly out of the bag you'll get slightly more oat flour than if you make it yourself or whisk it, resulting in more dense muffins.
- This recipe recommends using a silicone muffin pan as it's so easy to use and the muffins don't stick to it after they're baked. If you don't have one, be sure and grease each muffin cup with cooking spray, oil, or a little bit extra of the dairy free butter.
Calories: 187kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 259mg | Potassium: 216mg | Fiber: 2g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg