Welcome to the delightful world of gluten-free vegan corn muffins! Perfect for breakfast, a snack, or even as a side dish, these muffins are soft, fluffy, and packed with delicious flavors. Not only are they satisfyingly sweet and savory, but they’re also friendly for those on gluten-free and vegan diets. Follow along as we explore how each ingredient comes together to create these irresistible treats.

Close up of gluten free vegan corn muffins on a cooling rack

With my all-time busy schedule as a full-time blogger, wife, and mother,. I decided to reevaluate how I prepare lunch for Daevyd this new school year. I decided to include a lot of prepared recipes that I can make ahead, so I can keep up with the demands of my hectic lifestyle.

Ingredients For Gluten-Free Vegan Corn Muffins

  • Organic Fine Cornmeal: The base of our muffins, this finely ground cornmeal gives them a beautiful golden color and a light, grainy texture that’s inherently gluten-free.
  • Baking powder helps the muffins rise, ensuring they are fluffy and light.
  • Salt: A pinch of salt enhances the natural flavors of the other ingredients, balancing the sweetness.
  • Silk Unsweetened Vanilla Almond Milk: This dairy-free milk adds a hint of vanilla flavor while keeping the batter moist without any added sugars.
  • Maple Syrup: Provides a natural sweetness to the muffins, offering a subtle maple undertone that complements the corn’s sweetness.
  • Apple Sauce: acts as a binder and adds moisture, replacing eggs in this vegan recipe. It also contributes to the muffins’ tender texture.
  • Coconut oil adds richness and helps keep the muffins moist. Plus, it contributes a slight coconut flavor that pairs well with the cornmeal.
  • Ground flax seeds: These are used to make flax eggs, which help bind the ingredients together while adding a dose of nutrients like omega-3 fatty acids.
  • Cooked Quinoa: Incorporating quinoa not only adds a wonderful texture and protein boost but also enhances the muffins’ nutritional profile.
  • Corn Kernels: Add a burst of sweetness and a delightful pop in every bite, enhancing the corn flavor throughout the muffins.

How To Make Gluten-Free Vegan Corn Muffins

For the muffins, I used cornmeal and cooked quinoa, and the results were amazingly moist, no dry corn muffins here!

Preheat oven to 400 degrees F. Prepare a muffin pan with liners lightly oiled; set aside.

In a large bowl, mix cornmeal, baking powder, and salt. In a smaller bowl combine, almond milk, maple syrup, apple sauce, coconut oil and flax seed.

Stir the liquid mixture into the cornmeal mixture to fully combine. Add cooked quinoa and (fresh or canned) corn and mix thoroughly.

Spoon batter into a prepared muffin pan and bake for 20–25 minutes until golden brown. Remove from oven and allow to cool for 5 minutes in the pan.

gluten free vegan corn muffins on cooking rack with a grey background

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corn-bread gluten free vegan on wooden board and some in muffin pan

Gluten-Free Vegan Corn Muffins

These gluten-free vegan corn muffins are so moist and delicious! They are the perfect back-to-school treat to include on your menu!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free vegan corn muffins, vegan corn muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 9 muffins
Calories: 160kcal

Equipment

Ingredients

  • 1 1/4 cup organic fine cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Unsweetened Vanilla Almond Milk
  • 1/4 cup maple syrup
  • 1/4 cup apple sauce
  • 2 tablespoons coconut oil
  • 1 tablespoon ground flax seeds
  • 1/2 cup cooked quinoa
  • 1/2 cup corn kernels

Instructions

  • Preheat oven to 400 degrees F. Prepare muffin pan with liners lightly oiled; set aside
  • In a large bowl, mix cornmeal, baking powder, and salt. In a smaller bowl combine, almond milk, maple syrup, apple sauce, coconut oil and flax seed.
  • Stir the liquid mixture into the cornmeal mixture to fully combine. Add [cooked or uncooked] quinoa and [fresh or canned] corn and mix thoroughly.
  • Spoon batter into a prepared muffin pan and bake for 20–25 minutes until golden brown. Remove from oven and allow to cool for 5 minutes in the pan.
  • Allow to cool and store in an airtight container.

Nutrition

Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 485mg | Potassium: 110mg | Fiber: 2g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 1mg