Vegan Cornbread Muffins (Gluten-Free)
Serves 8
5 mins prep
20 mins cook
25 mins total
My vegan cornbread muffins are not only gluten-free but they are so easy to make and taste just like traditional cornbread but with no dairy, wheat, or eggs!
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Preheat the oven to 350 degrees F / 175 C
Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
Pour into a prepared muffin tin.
Bake for 18-20 minutes. Start checking at 18, a toothpick should come out clean with a few crumbs on it. If you over-bake, it will get too dry.
Allow to cool completely, as it sets more while it cools.
Serve with butter for an amazing treat!