I freakin’ love cornbread. Give it to me with whipped honey butter and strawberry jam, and even with a little pumpkin infused into the muffins… or even a mile-high sq. that’s topped with my fabulous healthier sloppy joes. I’ll pretty much eat them any way and at any meal.
A couple of months in the past while making my beef stew, I experimented with the usage of gluten free oat flour in my standard cornbread muffin recipe as an alternative of regular flour. The outcome was INSANELY excellent; neither Tony or I could forestall slathering them with butter and drizzling honey over each closing bit. Talk about soften for your mouth healthy cornbread muffins!
So in any case, I’m sharing the recipe with you, and I promise you’re going to fall in love. Who cares in the event that they’re gluten free cornbread muffins? All that matters is that they’re completely scrumptious.
Ingredients in gluten free cornbread muffins
This healthy gluten free cornbread muffin recipe makes use of super simple ingredients to make the most efficient, fluffiest muffins in these whole global. Here are the ingredients you’ll need:
- gluten free medium grind cornmeal (I really like this brand)
- gluten free oat flour (really feel free to make your own)
- gluten free baking powder
- a pinch of salt
- almond milk: unsweetened or vanilla are both nice, or any milk you’d like you probably have a nut allergy.
- apple cider vinegar
- butter (or vegan butter to stay these cornbread muffins dairy free!)
These scrumptious cornbread muffins come in combination in just 10 minutes for an easy facet to pair with dinner or carry to parties.
How to make your personal oat flour for cornbread muffins
You can simply make your individual gluten free oat flour by way of striking oats into a blender and mixing or pulsing until they’re clean and resemble flour. This is almost definitely the cheapest option. Check out my tutorial with all of my perfect tips & tips. So easy!
For this cornbread muffin recipe, you’ll in all probability need at least a little bit greater than 1 cup of gluten free rolled or outdated oats to make about 1 cup gluten free oat flour.
How to store and freeze gluten free cornbread muffins
Store the cornbread muffins at the counter in an airtight container for a day, then switch them to the refrigerator. If you need to freeze the muffins, allow them to chill totally then put in an hermetic container and freeze for up to Three months. Once ready to reheat, you'll thaw at room temperature, or heat up in the microwave in 30 2d periods.
Customize those gluten free cornbread muffins
What I really like about those wholesome cornbread muffins is that you'll be able to easily lead them to your individual with a laugh add-ins. Here are a few tips:
- Jalapeno cheddar: 1 diced jalapeno + 1/2 cup cheddar cheese
- Blueberry: 3/4 cup recent blueberries
- Honey bacon: 1/2 cup chopped bacon
- Cheesy garlic: 2 cloves garlic + 1/2 cup cheddar cheese
- Green chile corn: upload 1 (Four oz.) can tired green chile + 1/2 cup thawed frozen corn + not obligatory 1/2 cup cheddar cheese
- Breakfast cornbread: fold in 1/2 cup chopped or crumbled cooked breakfast sausage
- Cranberry: 1/2 cup dried cranberries
What to serve with gluten free cornbread muffins
The choices are honestly never-ending, but here are a couple of of my go-to’s:
I do know you’re going to like those gluten free cornbread muffins, please let me know if you make them by means of leaving a comment and score the recipe under. I’d love to listen to from you and it is helping encourage others to make the recipe too! Enjoy xo!
Gluten Free Cornbread Muffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 minutes
Easy gluten free cornbread muffins made in just 30 minutes for a scrumptious snack or side dish. This gluten free cornbread muffin recipe has easy components and is of course sweetened with a marginally of honey. The absolute best pairing for chili and your favourite comfort food recipes!
- 1 cup gluten free medium grind cornmeal (I use bob’s crimson mill)
- 1 cup gluten free oat flour
- 2 teaspoons gluten free baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (can use vanilla almond milk for those who like sweeter cornbread)
- 1 teaspoon apple cider vinegar
- 2 eggs, at room temperature
- 1/4 cup honey
- 1/4 cup butter, melted and cooled (or use vegan butter)
Preheat the oven to 375 levels F. Grease a 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I all the time spray the inside of the liners to verify the muffins don't stick!
In a big bowl, whisk in combination the dry components: cornmeal, oat flour, baking powder and salt.
In a separate massive bowl, combine together the wet elements: almond milk, apple cider vinegar, eggs and honey. Add dry ingredients to wet ingredients and stir with a spoon till just mixed. Finally stir within the melted butter. Divide batter evenly into prepared muffin liners.
Bake for 18-22 minutes or until a toothpick comes out clean or with only some crumbs connected. Serve warm with a pat of butter and a drizzle of honey! Makes 12 muffins.
To make those dairy free: use a dairy free milk and vegan butter as a substitute of normal butter.
Make your own oat flour: you'll simply make your personal gluten free oat flour via placing oats right into a blender and blending or pulsing until they’re clean and resemble flour.
Freeze these muffins: allow them to cool totally then put in an airtight container and freeze for as much as 3 months. Once ready to reheat, you'll be able to thaw at room temperature, or heat up within the microwave in 30 second intervals.
Servings: 12 servings
Serving dimension: 1 cornbread muffin
Saturated fat: 2.6g
Recipe by means of: Monique Volz // Ambitious Kitchen | Photography by way of: Eat Love Eats
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