Go Back
–+ servings
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
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