These tiny and cute corn muffins are gluten free, plant-based, and refined sugar free! They go well with a hot bowl of chili or a hearty stew. Perfect for the fall or even winter season.
What Could I Pair These With?
As I mentioned, these muffins would go well with a bowl of chili or a hearty stew. I have a recipe for white chickpea chili which goes very well with these muffins. Check it out here! These are also great as a snack or on their own. They would be delicious sliced in half and pan-fried with some plant-based butter. Oh boy, I’m getting hungry just thinking about it!
Are These Meal-Prep Friendly?
They sure are! If you make them on a Sunday, you could have them with lunch or as a snack all week long. It’s super easy to double or triple this recipe if you are making them for more than just yourself too.
What Equipment Do I Need?
As with most of my recipes, the needed equipment for this one is very simple. You will need a 12-cup muffin pan and optional silicone or paper liners for the muffins. I prefer silicone liners because they are more environmentally friendly and they won’t stick to the muffin or pan. The ones I have are from Amazon. They’re linked here if you’re interested.
Ingredients
- Gluten Free Cornmeal – While cornmeal itself is gluten free, some brands are not due to cross contamination so be sure to look for that certified seal.
- Gluten Free Flour – I used the Trader Joe’s brand, but any brand is fine!
- Baking Powder
- Flax Seed Meal + Water – When combined and left to sit, acts as 2 eggs would.
- Maple Syrup
- Extra Virgin Olive Oil
- Non-Dairy Milk – I used unsweetened vanilla oat milk, but any non-dairy is fine.
Substitutions
- Maple Syrup – If you aren’t vegan or opposed to honey, you can swap this out for honey. Another option is agave syrup.
- Extra Virgin Olive Oil – Coconut oil would work as well, it just may cause a slight change in flavor.
- Flax Seed Meal + Water – You could also use egg replacers like the kind from Bob’s Red Mill or if you aren’t opposed to eggs you can use two eggs instead.
Recipe
Gluten Free Corn Muffins
Ingredients
- 1 cup gluten free cornmeal
- 1 cup gluten free flour
- 1 tsp baking powder
- 2 tbsp flax seed meal
- 6 tbsp water
- 1/2 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 cup non-dairy milk
Instructions
- Preheat the oven to 350℉. Grease a 12-cup muffin pan or line it with silicone or paper liners.
- Combine the flax seed meal and water in a small bowl and stir. Set aside and let sit for 15 minutes.
- Mix together your dry ingredients (cornmeal, gluten free flour, and baking powder) in a small mixing bowl.
- Mix together your wet ingredients (maple syrup, extra virgin olive oil, and non-dairy milk) in a medium sized mixing bowl.
- Pour your dry ingredients into your wet and whisk together.
- Add the flax mixture to the batter and whisk together.
- Fill your muffin tin with the batter, making 12 smaller muffins or 10 larger muffins.
- Cook in the oven for 15 to 20 minutes or until a toothpick is inserted and comes out clean.
- Serve warm and enjoy!
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