Skip the dinner rolls and make these amazing dairy free and gluten free cornbread muffins! These are so easy to make and so so yummy! I seriously would eat these all day. We are definitely making these on Thanksgiving. Drizzle these little muffins with some honey or maple syrup and eat alongside soups, chili, or even with your morning coffee. YUM!
Gluten Free Cornbread Muffins
These amazing little muffins are completely gluten free. Corn muffins are normally made with all purpose flour and corn meal together. These are made instead with Bob’s Red Mill 1-1 GF Flour and almond flour mixed with the corn meal instead. This makes a perfect texture and a super moist cornbread.
The big question though- do you put maple syrup or honey on your cornbread? I’ve always used honey to douse my cornbread in but I am not against maple syrup either. I mean, can you go wrong really?
Dairy Free Cornbread
Ok, so most cornbread recipes keep their moisture with milk in the batter. This recipe uses almond milk and extra virgin olive oil to lock in that moisture. It works like a charm. No one wants a super dry cornbread muffin!
Making these adorable, but more importantly DELICIOUS, gluten free cornbread muffins is so easy. In a mixing bowl combine your gluten free flour, almond flour, and corn meal and whisk together well. Almond flour can clump sometimes so be sure to get those out. Add in your coconut sugar (regular sugar works as well), a pinch of salt, and baking powder and whisk together.
In a glass measuring cup, whisk together your almond milk, olive oil, and egg. Then pour it in with the dry ingredients. Combine thoroughly into a thick batter.
I will always maintain that making muffins instead of a loaf of cornbread is always better. However, I do like it made traditionally in a skillet as well. But with kids especially, muffins is the best!
In a muffin or cupcake tin you have two options. Either line the tins with paper cupcake/muffin liners, or spray and grease the insides. Either works!
Scoop about 1/4 cup of batter into each tin. Note: different size tins might mean more or less batter. They should be filled about half way so they have room to rise up. Bake at 400 for 20 minutes until the edges are golden brown. Let them cool before removing from the tin. Enjoy with some honey or maple syrup or even plain!
If you do make this, be sure to show us by tagging us on instagram @cradlekitchen or give us a rating and review right here in the comments! We love to see what you’ve made! And don’t forget to pin and save it for next time 😉
If you love this recipe, be sure to check out these drool worthy recipes too:
- Dairy Free Butternut Squash Soup
- Dairy Free White Chicken Chili
- Gluten Free Nachos
- Cilantro Lime Smashed Potatoes
- 1 cup Bob's Red Mill GF Flour
- 1/4 cup Almond Flour
- 3/4 cup Corn Meal
- 1/4 cup Coconut Sugar (regular sugar works too)
- 2 tsp Baking Powder
- 1 cup Almond Milk
- 1/4 cup Extra Virgin Olive Oil
- Pinch of Salt
- 1 Egg
- Pre-heat the oven to 400.
- In a large mixing bowl, whisk together the gluten free flour, almond flour, and corn meal, making sure to get all the clumps out.
- Whisk in the coconut sugar, baking powder, and salt.
- In a glass liquid measuring cup, whisk together the almond milk, olive oil, and egg.
- Pour the liquid mixture into the bowl with the dry ingredients and combine into a thick batter.
- Line cupcake tin with paper liners or spray with oil to prevent sticking.
- Pour about 1/4 cup of batter into each tin. They should be about half way filled to leave room for rising.
- Bake for 20 minutes until the edges are golden brown.
- Let cool before removing and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 130Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 102mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g