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A grouping of mini cornbread muffins on a white counter.
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5 from 1 vote

Mini Cornbread Muffins

These mini cornbread muffins are vegan, gluten free, refined sugar free, and so easy to make.
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, plant based, refined sugar free, vegan
Servings: 12 Servings (2 muffins per serving)
Calories: 146kcal

Equipment

  • Mini muffin pans

Ingredients

  • 1 cup gluten free cornmeal
  • 1/2 cup gluten free oat flour
  • 1 teaspoon gluten free baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk (or substitute your preferred plant based milk)
  • 1 flax egg (A flax egg is made by combining 1 tablespoon of ground flax seeds with 3 tablespoons of water. See complete instructions below.)
  • 6 tablespoons maple syrup
  • 1/4 cup extra virgin olive oil (plus a bit extra to grease the mini muffin pans)

Instructions

  • Make a flax egg by combining 1 tablespoon of ground flax seeds with 3 tablespoons of cold water. Stir well, then refrigerate for 10 minutes.
  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large mixing bowl, add the cornmeal, oat flour, baking powder, and salt, then mix well.
  • Add the almond milk, maple syrup, olive oil, and flax egg, then mix well.
  • Allow the batter to rest for 5 minutes.
  • Grease a mini muffin pan with some olive oil so that the cups are well coated (you can use a basting brush or some paper towel to do this. Alternatively you can use paper mini muffin cup liners).
  • Fill the mini muffin cups with batter, then bake in a 375 degree Fahrenheit preheated oven for 20 minutes.
  • Allow the muffins to cool completely before removing from the pan and serving.
  • Makes 24 mini cornbread muffins.

Notes

  • Optional additions include chopped jalapeño, cayenne pepper, and/or cooked corn kernels.
  • Store the mini cornbread muffins in an airtight container in the fridge for a few days or freeze them for longer term storage.

Nutrition

Serving: 2Muffins | Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 124mg | Fiber: 2g | Sugar: 6g | Calcium: 55mg | Iron: 1mg