Don’t you miss cornbread? I sure do. My mom would make cornbread for our family whenever we had chili for dinner (or sometimes I would make it). We would top it with a pat of butter and a drizzle of honey. It was perfect. I really wanted to recreate something similar for my girls that didn’t contain corn, which is why I created these gluten-free No Corn Jalapeno “Cornbread” Muffins. They are tender, slightly sweet, and a little crumbly with a hint of jalapeno. While these muffins aren’t as gritty in texture as cornbread, I think you will be pleasantly surprised by how close in taste they are!
To replicate the taste of cornbread, I decided to use millet flour in this recipe. Not only is millet flour very easy to digest, but it’s light in color like corn meal; it is also sweet, and gives baked goods a wonderful crumble. In addition to the millet flour, I use blanched almond flour and tapioca starch. The blanched almond flour helps with moisture (because almonds are high in fat), browning, and also provides a slightly sweet and nutty flavor.
So split one of these No Corn Jalapeno “Cornbread” Muffins in half, slather it with vegan butter or ghee, and honey… and inhale. 😉
xoxo,
xoxo,
Megan
Giveaway!!!
Welcome to March Muffin Madness! This is the gluten-free muffin event “equivalent” of the other March Madness. MMM is hosted by Shirley at Gluten Free Easily and will run through Tuesday April 5. There will be 22 bloggers participating in MMM, so that means 22 delicious gluten-free muffin recipes. Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end.
A BIG thank you to Shirley for coordinating MMM, and inviting me to participate!
Enter the grand prize giveaway via Rafflecopter below. The giveaway includes: ½ gallon of Hidden Springs Vermont organic maple syrup, USA Bakeware 12-cup muffin pan, Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!), 5-lb bag of Honeyville almond flour,Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpotcasserole slow cooker, Instant Pot pressure cooker, and, finally—you’re going to love this grand prize sponsored by Blendtec!—Blendtec Designer 625 with Wildside+ jar and Twister jar. Yes, one of the much loved high-spend blenders/all-in-one appliances!
Last, also head over to Gluten Free Easily and enter the giveaway for the daily prizes. There’s a new giveaway every single day during MMM! These giveaways include terrific cookbooks, resource books, subscriptions, and meal plans—ones that have probably been on your “wish list” for a while. There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway each day so you can be sure that you will be one of the winners!
No Corn Jalapeno Cornbread Muffins
Author: Megan Ancheta, Allergy Free Alaska LLC
Serves: 12
Ingredients
- 1 cup millet flour + more for dusting the muffin tin
- 1/3 cup blanched almond flour
- 1/3 cup tapioca starch
- 1 teaspoon psyllium husk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/2 cup olive oil, or melted coconut oil
- 1/2 cup full fat canned coconut milk
- 1/4 cup honey or maple syrup
- 2 jalapenos, seeded and diced
Instructions
- Preheat oven to 375 degrees (F). Liberally grease the wells of a 12-cup muffin tin, and lightly dust each well with millet flour.
- In a large mixing bowl, whisk together the millet flour, blanched almond flour, tapioca starch, psyllium husk powder, baking soda, and sea salt.
- In a separate mixing bowl, combine the eggs, olive oil, full fat canned coconut milk, and honey.
- Pour the wet ingredient into the dry, and mix until combined.
- Add the diced jalapenos.
- Now divide the muffin batter equally between the flour dusted muffin tins.
- Bake for 14-16 minutes, or until a toothpick, when inserted into the center of a muffin, comes out mostly clean (a few loose crumbs is okay). Do not overbake.
- Let the muffins cool in the tins for 5-10 minutes, and then remove to a cooling rack to cool completely.
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This is almost exactly how I make cornbread (minus the jalapenos, which sounds yummy)! We love it!! In fact, we all prefer it to real cornbread. The only difference is that rather than use millet flour, I make millet meal by lightly grinding whole millet in the Vita Mix to the same texture as cornmeal. This gives it the similar texture of cornbread, which we like, and it bakes up perfectly. 🙂
My adult daughter is gluten free and also allergic to corn. This sounds good, but she is also allergic to tree nuts! Oh well!
I’m going to try to substitute tiger nut flour for the almond. My son is allergic too.
Hi Karibeth! Please come back and let us know your results. I haven’t worked with tiger nut flour yet. 😉
These look great! Do you think they would work with canned jalapenos or diced green chiles?
Hi Sarah,
I think canned jalapenos would work as long as you blotted them off with paper towels first. You don’t want more moisture getting into the mixture because it will make it too runny. Green chilies would be great too, but same thing… you’d have to blot them off first!
Megan
Love the looks for these muffins, Megan! Just pinned!
Recipe looks yummy.
Looks delicious!
What a great recipe! Love your blog!
This recipe looks pretty yummy, and the prize package is pretty yummy too!
These look amazing. Will try them soon and leave a comment.
These look so great!
VERY INTERESTING RECIPE I MUST GIVE A TRY. THANK YOU.
The muffins sound delicious …and ALL of the prizes would go to good use in my kitchen or my daughter’s!
I can’t wait to try these as I don’t tolerate corn well, but am drawn to corn muffins. Thank you for all the great recipes.
These look good! I’ve never used millet flour but will try it with these. 🙂
I love millet as a replacement for ‘corn’ bread!! These look great Megan!!
These sound delicious Megan, and what an awesome giveaway!!
You had me at jalapeño! Excited to make these. 🙂
I have missed cornbread soooo much. Can’t wait to try these. As suggested, I will use canned green chilies and get the moisture off before adding. Thanks! Will make a big pot of beans with turkey ham to go with them.
Love this muffin recipe!
I cannot wait to try this recipe.
These muffins look delicious, and I already love millet flour. Reading the comments, I had never though to make the millet into a millet meal. I’ll also have to try that technique too. Joanne
Oooh! Gotta love cornless cornbread. Can’t wait to try this version! Thanks!
These sound yummy!
Looks great! Cannot wait to try.
These look like they would be a great addition to our “soup dinners”. I’m always looking for options for our gluten free guests.
These muffins are so cute and sound delicious! Thanks for sharing!
Enjoy your allergy free recipes!
These sound delicious!
These look GREAT! Love your recipes.
These look delicious!
Thank you for a cornbread recipe, Megan!
Beautiful cornbread recipe!!! I need all the help I can baking gluten free. ?
Want to try these with some chili. Thanks for sharing!
I’d love to get the spiralizer!!
I’ve had great success with your recipes and really look forward to trying this one soon too!
Can’t wait to try these!
These looks delicious!
Very cool recipe
Looks good!
Oh my gosh, Megan. I love you. Sorry if that got weird, but I have had a corn allergy since infancy. I didn’t always resist corn, unfortunately, and paid the price. About four years ago I realized gluten was also a problem. What I do know is that I loved cornbread. Growing up in south Texas (anywhere in Texas) it’s a beautiful treat. THANK you for this recipe. I can’t wait to give it a go and pretend I’m in cornbread land. 🙂
HA!! Lori, lots of love back at’cha! 😉
Making my rounds to thank all the amazing participants in March Muffin Madness. These muffins are brilliant, Megan! I have used millet in my Bran New Muffins with cornmeal before to take advantage of its characteristics, but never thought to use it to make corn-free “cornbread” muffins … LOVE it! Such beautiful and tasty muffins, Megan. Thanks so much for sharing these with all of us in MMM! 🙂
xo,
Shirley
Anyone ever had success making these egg free with flax or gelatin eggs? I have the corn allergy and my son has the egg allergy. But these would be great for soup season.
I am trying lower carb – do you think I could swap Soy flour for the Millet ?
I’m not sure, Barbara. I’ve never worked with soy flour before. You just might have to experiment!
I have made 5 of your recipes since thanksgiving and all have been amazing!
The no corn / cornbread w jalepenos what a beautiful texture! Reminded me of a delicate cake!! I will definitlty be experimenting w that batter, Your Carmel sauce could be amazing in that bread! I might give it a try! Thank you for all your amazing recipes looking forward to more!!
I have been on a crazy back to health journey myself! Check out my site!
That’s such a HUGE compliment, Rene! thank you! That makes me very happy!