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You are here: Home / Gluten Free / No Corn Cornbread Muffins

No Corn Cornbread Muffins

March 21, 2016 by Mēgan 55 Comments

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These No Corn Cornbread Muffins are tender, slightly sweet, and a little crumbly with a hint of jalapeno. I think you will be pleasantly surprised by how close in taste they are to real cornbread!
No-Corn Jalapeno Cornbread Muffins {gluten-free} from Allergy Free Alaska
 
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.
 
Gluten-Free No-Corn Jalapeno Cornbread Muffins from Allergy Free Alaska
 
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 Cornbread Muffins in half, slather it with vegan butter or ghee, and honey… and inhale. 😉 
xoxo, 

Mēgan
No Corn Jalapeno Cornbread Muffins Recipe {Gluten Free} - Allergy Free Alaska

 
No Corn Cornbread Muffins

No Corn Cornbread Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

The No Corn Cornbread Muffins are tender, slightly sweet, and a little crumbly with a hint of jalapeno. I think you will be pleasantly surprised by how close in taste they are!

Ingredients

  • 1 cup millet flour
  • 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

  1. Preheat oven to 375 degrees (F). Liberally grease the wells of a 12-cup muffin tin, and lightly dust each well with millet flour.
  2. In a large mixing bowl, whisk together the millet flour, blanched almond flour, tapioca starch, psyllium husk powder, baking soda, and sea salt.
  3. In a separate mixing bowl, combine the eggs, olive oil, full fat canned coconut milk, and honey.
  4. Pour the wet ingredient into the dry, and mix until combined.
  5. Add the diced jalapenos.
  6. Now divide the muffin batter equally between the flour dusted muffin tins.
  7. 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.
  8. 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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© Mēgan Ancheta
Category: Gluten Free Bread and Flatbread

Gluten-Free No Corn Jalapeno %22Cornbread%22 Muffins Recipe from Allergy Free Alaska

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!   

Filed Under: Gluten Free, Gluten Free Bread and Flatbread Tagged With: allergy free, breads, corn free, cornbread, food, gluten-free, gum free, millet flour, muffins, no corn, quick bread, recipes, rice free recipes, soy free, wheat free, xanthan gum free

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Reader Interactions

Comments

  1. Angie Lockard

    March 22, 2016 at 7:03 am

    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. 🙂

    Reply
    • Carolyn

      November 8, 2020 at 12:49 pm

      Wow! I’ll try that!! I’m a big fan of Megan’s!

      Reply
  2. Dee Fedor

    March 22, 2016 at 8:31 am

    My adult daughter is gluten free and also allergic to corn. This sounds good, but she is also allergic to tree nuts! Oh well!

    Reply
    • Karibeth

      February 7, 2017 at 6:53 am

      I’m going to try to substitute tiger nut flour for the almond. My son is allergic too.

      Reply
      • Megan

        February 7, 2017 at 8:53 am

        Hi Karibeth! Please come back and let us know your results. I haven’t worked with tiger nut flour yet. 😉

        Reply
  3. Sarah V.

    March 22, 2016 at 9:02 am

    These look great! Do you think they would work with canned jalapenos or diced green chiles?

    Reply
    • Megan

      March 22, 2016 at 11:45 am

      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

      Reply
  4. Linda

    March 22, 2016 at 10:07 am

    Love the looks for these muffins, Megan! Just pinned!

    Reply
  5. Vickie

    March 22, 2016 at 11:18 am

    Recipe looks yummy.

    Reply
  6. Ali F

    March 22, 2016 at 11:53 am

    Looks delicious!

    Reply
  7. Shannon

    March 22, 2016 at 11:54 am

    What a great recipe! Love your blog!

    Reply
  8. Linda

    March 22, 2016 at 1:10 pm

    This recipe looks pretty yummy, and the prize package is pretty yummy too!

    Reply
  9. Beth

    March 22, 2016 at 1:11 pm

    These look amazing. Will try them soon and leave a comment.

    Reply
  10. Emily S.

    March 22, 2016 at 1:43 pm

    These look so great!

    Reply
  11. Carole

    March 22, 2016 at 1:59 pm

    VERY INTERESTING RECIPE I MUST GIVE A TRY. THANK YOU.

    Reply
  12. Rust

    March 22, 2016 at 2:28 pm

    The muffins sound delicious …and ALL of the prizes would go to good use in my kitchen or my daughter’s!

    Reply
  13. Harold Kaltenbach

    March 22, 2016 at 5:13 pm

    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.

    Reply
  14. Betty

    March 22, 2016 at 5:53 pm

    These look good! I’ve never used millet flour but will try it with these. 🙂

    Reply
  15. Tessa

    March 22, 2016 at 6:01 pm

    I love millet as a replacement for ‘corn’ bread!! These look great Megan!!

    Reply
  16. Breanna

    March 22, 2016 at 8:27 pm

    These sound delicious Megan, and what an awesome giveaway!!

    Reply
  17. Amanda

    March 23, 2016 at 3:21 am

    You had me at jalapeño! Excited to make these. 🙂

    Reply
  18. connie

    March 23, 2016 at 5:29 am

    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.

    Reply
  19. Carolyn

    March 23, 2016 at 5:46 am

    Love this muffin recipe!

    Reply
  20. Glenda

    March 23, 2016 at 6:31 am

    I cannot wait to try this recipe.

    Reply
  21. Joanne Peterson

    March 23, 2016 at 8:53 am

    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

    Reply
  22. Jenn

    March 23, 2016 at 9:01 am

    Oooh! Gotta love cornless cornbread. Can’t wait to try this version! Thanks!

    Reply
  23. Megan

    March 23, 2016 at 6:41 pm

    These sound yummy!

    Reply
  24. Stephanie

    March 24, 2016 at 1:52 am

    Looks great! Cannot wait to try.

    Reply
  25. Tina

    March 24, 2016 at 11:52 pm

    These look like they would be a great addition to our “soup dinners”. I’m always looking for options for our gluten free guests.

    Reply
  26. Lucy - (Recipes @ Globe Scoffers)

    March 29, 2016 at 11:11 am

    These muffins are so cute and sound delicious! Thanks for sharing!

    Reply
  27. Stacy V

    April 1, 2016 at 8:30 am

    Enjoy your allergy free recipes!

    Reply
  28. Brenda

    April 1, 2016 at 8:38 am

    These sound delicious!

    Reply
  29. Jade Hodge

    April 1, 2016 at 8:50 am

    These look GREAT! Love your recipes.

    Reply
  30. Tanna

    April 1, 2016 at 8:52 am

    These look delicious!

    Reply
  31. Jodi

    April 1, 2016 at 9:15 am

    Thank you for a cornbread recipe, Megan!

    Reply
  32. Sharon @nut free wok

    April 1, 2016 at 9:46 am

    Beautiful cornbread recipe!!! I need all the help I can baking gluten free. ?

    Reply
  33. dawn

    April 1, 2016 at 11:23 am

    Want to try these with some chili. Thanks for sharing!

    Reply
  34. Magda

    April 1, 2016 at 12:18 pm

    I’d love to get the spiralizer!!

    Reply
  35. Sarah

    April 1, 2016 at 2:45 pm

    I’ve had great success with your recipes and really look forward to trying this one soon too!

    Reply
  36. Tammy J.

    April 1, 2016 at 8:21 pm

    Can’t wait to try these!

    Reply
  37. Tammy J.

    April 1, 2016 at 8:21 pm

    These looks delicious!

    Reply
  38. Megan

    April 2, 2016 at 11:09 am

    Very cool recipe

    Reply
  39. Shoshannah

    April 2, 2016 at 5:48 pm

    Looks good!

    Reply
  40. Lori

    April 8, 2016 at 1:05 pm

    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. 🙂

    Reply
    • Megan

      April 9, 2016 at 5:33 pm

      HA!! Lori, lots of love back at’cha! 😉

      Reply
  41. Shirley @ gluten free easily (gfe)

    April 14, 2016 at 6:49 am

    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

    Reply
  42. Jessica

    October 17, 2016 at 3:15 am

    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.

    Reply
  43. Barbara Hust

    February 7, 2017 at 8:58 am

    I am trying lower carb – do you think I could swap Soy flour for the Millet ?

    Reply
    • Megan

      March 20, 2017 at 12:50 pm

      I’m not sure, Barbara. I’ve never worked with soy flour before. You just might have to experiment!

      Reply
      • René Stewart

        December 2, 2017 at 4:21 pm

        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!

        Reply
        • Megan

          December 19, 2017 at 2:35 pm

          That’s such a HUGE compliment, Rene! thank you! That makes me very happy!

          Reply
  44. connie maglinger

    September 14, 2020 at 2:29 pm

    OK, what can I replace for almond flour? Can’t do nuts. Saw a post earlier for possibly replacing with Tigernut, but hasn’t replied back whether it worked or not.

    Reply
    • Mēgan

      September 24, 2020 at 10:42 am

      Hi Connie, I’ve never made this recipe without the almond flour, and haven’t worked with tigernut flour either. The almond flour is what adds the “cornbread-like” flavor and texture to this recipe, so removing it will definitely change the flavor and consistency. You might just be better off making a nut-free muffin recipe, already written without nuts. Sorry!

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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