Cornbread Muffins - Gluten Free, Vegan

Cornbread Muffins – Gluten Free & Vegan

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 12 1x



  • 1 cup gluten free cornmeal
  • 1 cup all purpose gluten free flour (I use “Better Batter“)
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 tsp salt
  • 1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/2 cup refined coconut oil, melted (avocado oil will work as well)


  1. Preheat oven to 350°F.
  2. Grease a muffin tin or line with muffin liners.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
  4. Add the remaining ingredients to the bowl and stir until combined.
  5. Fill each muffin tin about 3/4 of the way full.
  6. Bake for 20 minutes.
  7. Allow the muffins to cool before eating.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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