Gluten-Free Vegan Corn Muffins
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.
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.
If you enjoyed this post about gluten free vegan corn muffins and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Healthier Steps.
Gluten-Free Vegan Corn Muffins
Equipment
- 1 large mixing bowl
- 1 whisk
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.
This look real hard I come back to it later.
Thank you for your feedback, I appreciate it. I might have to make an easier version.
Sounds great! If i leave out the corn kernels do i need to replace it with anything? I dont care for corn pieces in cornbread.
Thank you
Raven, I didn’t experiment without the corn so I’m not sure it will work. I don’t see why it wouldn’t since its muffins which bake pretty fast. If you make it without the corn, can you please let me know how the recipe turns out
As usual, looks really good. I’m thinking of trying it with almond flour instead of quinoa.
Thank you Dunori, let me know how you love them with the almond flour!