Gluten Free Cornbread Muffins
Yield: 12 muffins
Calories: 192kcal
Tender gluten free cornbread muffins loaded with wholesome ingredients for a dairy free side. Corn kernels and honey add texture and flavor to these cakes.
Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon kosher salt
- 1 cup milk almond, soy or cashew
- 2 large eggs
- 4 tablespoons coconut oil melted
- ½ cup honey
- ¾ cup yellow corn kernels cooked
Special Equipment
Instructions
- Preheat oven to 400°F (204ºC).
- In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, coconut oil and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn.
- Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Place the muffin tin on a sheet pan and bake in the center rack of the oven.
- Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack.
- Do not leave the muffins in the tin longer than 5 minutes otherwise, they'll become soggy as they cool.
Notes
- Butter can be substituted for coconut oil.
- Granulated sugar can be substituted for coconut sugar.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 344mg | Potassium: 45mg | Fiber: 2g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 120mg | Iron: 0.9mg
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