Gluten-Free Vegan Cornbread Muffins

These vegan cornbread muffins are not only gluten-free but they are so easy to make and taste incredible with rich, maple flavors of fall!

2 servings

⅖ cupfine grain cornmeal, see note (150 g)

⅖ cupfine grain almond flour144 g

⅕ cuptapioca flour32 g

¼ tbspbaking powder

⅕ tspsea salt

⅕ cupmaple syrup, reduce to 6 T for less maple flavor

⅕ cuplite coconut milk, from the can (see note)

1 tspapple cider vinegar

Claim $4 coupon

Congratulations!
Save $4 cashback on Banza Spaghetti Made From Chickpeas. Scan QR-code and claim coupon

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.

Bake for 18- 20 minutes. Start checking at 18, a toothpick should come out clean with a few crumbs on it. If you overbake, it will get too dry.

Allow to cool completely, as it sets more while it cools.

This section won’t appear on print out.

Get $4 cashback

Banza Penne, Made from Chickpeas

Get $4 cashback

Banza Elbows

Get $4 cashback

Banza Rotini Made From Chickpeas

Get $4 cashback

Banza Spaghetti Made From Chickpeas