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Cornbread Muffins (v, gf)

Wonderful vegan and gluten-free cornbread muffins to accompany any dish!

Course Side Dish
Cuisine American
Keyword Vegan cornbread muffins
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 24 mini muffins


  • 2 tablespoons flax meal*
  • 5 tablespoons warm water*
  • 2 cups  organic cornmeal
  • 1 cup  organic gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon  sea salt
  • 2 cups  non-dairy milk
  • 2 teaspoons  organic apple cider vinegar
  • 1/3 cup olive oil
  • ¼ cup organic maple syrup


  1. Preheat oven to 350 degrees and lightly grease 2 mini muffin tins or 1 full-sized muffin tin.
  2. In a small bowl, combine the flax and water. Allow to congeal.
  3. In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Stir in the flax mixture, milk, vinegar, oil and maple syrup until well combined.

  4. Divide the batter into prepared pans and bake at 350 degrees until golden, 20-25 minutes. Enjoy!

Recipe Notes

*For a non-vegan option, replace the flax and water with 2 eggs.

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