Gluten-free Corn Muffins

Here we are at recipe nine in Muffin-Mania! I still have a heap of gluten-free all purpose flour to use, so I altered and veganized the gluten-free corn muffin recipe featured on the back of my organic cornmeal.

First, let’s talk about the sugar- the original recipe called for half a cup! You can see that I reduced that amount down to two tablespoons (and honestly, you can just use one). I want my savory breads savory and these are sweet enough with the two tablespoons. I cannot fathom how sweet these would be if made with the original amount.

I used sunflower oil in my muffins. The original called for melted butter which I would normally replace with coconut oil, but I am almost out. So sunflower oil it was. The applesauce is replacing two eggs; you can use whatever egg equivalent you’d like.

These are denser and a bit drier than my normal go-to corn muffins, but they’re not really dry. They have a good corn flavor and a nice texture. Not bad for my second try at gluten-free baking.

Meanwhile, I got distracted somewhere in the process and totally did not take a picture of the batter all mixed together. You can see as it is doled out. I only needed 1½ cups almond milk to achieve the fluid consistency.

Happy baking, friends!

Yield: 12 muffins

Gluten-free Corn Muffins

  • 2 cups organic cornmeal
  • 1 cup gluten-free all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric (optional)
  • 1/2 cup melted coconut oil or sunflower oil
  • 1/4 cup unsweetened applesauce
  • 1 1/2 – 2 cups unsweetened almond milk + 1 tablespoon fresh lemon juice per cup

Gather together all of your ingredients. Preheat your oven to 400°F.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking soda, salt, and turmeric. Set aside.

In a separate bowl, mix together the applesauce and 1 1/2 cups of the tangy almond milk. Mix in the oil.

Create a well in the dry ingredients. Add the wet ingredients all at once to the dry ingredients. If needed to create a cake batter consistency, add the other 1/2 cup of almond milk a couple of tablespoons at a time.

Combine into a smooth batter, but do not overmix.

Lightly grease a muffin pan. Spoon batter into muffin cups.

Bake for about 20 minutes; until edges pull away from sides and cake tester or toothpick inserted in the center of the muffin comes out clean.

Remove from pan and cool on a wire rack.

About to be mixed together
Super filled muffin cups
Ready to serve!

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