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!
0 Preheat the oven to 350 degrees F / 175 C
1 Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
2 Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
3 Pour into a prepared muffin tin.
4 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.
5 Allow to cool completely, as it sets more while it cools.
6 Serve with butter for an amazing treat!
