Gluten Free Cornbread Muffins

These Gluten Free Vegan Cornbread Muffins are subtly sweet, moist and crumbly. They are made with pure & simple ingredients that you probably have in your pantry now.
Course Quick Bread
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 183kcal
Author Melissa Huggins - Vegan Huggs


  • 2 flax eggs (mix together 2 tablespoons ground flax seed + 5 tablespoons filtered water)* See Note
  • 1 cup almond milk (or any plant-based milk) + 1 tablespoon fresh lemon juice (or apple cider vinegar)
  • 1/2 cup gluten-free oat flour *See Note
  • 1/2 cup almond meal
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt (or preferred salt)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil , melted
  • 1/4 cup pure maple syrup (or agave)
  • 3/4 cup corn (fresh or frozen)


  • Preheat oven to 375 degrees fahrenheit
  • Place 10 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
  • Prepare flax eggs in a small bowl and set aside, about 10 minutes.
  • In a separate small bowl, add the almond milk and lemon juice (or vinegar). Set aside about 10 minutes. This creates a vegan buttermilk.
  • If using rolled oats, make oat flour by placing 3/4 cup oats in a blender. Blend until finely ground.
  • In a large bowl, add oat flour, almond meal, corn meal, baking powder, baking soda & sea salt (All dry ingredients). Combine well.
  • In a medium bowl, combine flax eggs, buttermilk, applesauce, melted coconut oil & maple syrup. Whisk to combine well.
  • Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently until combined, but don't overwork the batter. Gently fold in corn.
  • Fill each muffin liner (or greased slot) about 3/4 full. Top each muffin with a few corn kernels.
  • Place in oven & bake the muffins until they are slightly golden on top, about 20-25 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.


*Flax Egg Alternative: 1- If you don't have flax seeds, you can use chia seeds instead. The measurements and method are the same as the chia, but you'll keep the chia seeds whole. 2- Another alternative to the flax eggs, is the liquid from a garbanzo bean can/pack. You will need 5 tablespoons of liquid to replace the flax egg. Just whisk well into the wet ingredients.
* If you only have whole flax, you can grind the flax seed in a coffee grinder.
*Oat Flour: This can easily be made with rolled oats (not instant), by placing 3/4 cup oats in a blender. Blend until finely ground. 


Serving: 1Muffin | Calories: 183kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 223mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0.6% | Vitamin C: 0.8% | Calcium: 9.2% | Iron: 5.7%