Allergy Free Alaska

Gluten Free & Allergy Friendly Recipes

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

No Corn Cornbread Muffins

by 55 Comments

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.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

© 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!   

Reader Interactions

Comments

  1. Angie Lockard

    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

  2. Dee Fedor

    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

    • Megan

      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

  13. Harold Kaltenbach

    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

  18. connie

    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

  21. Joanne Peterson

    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

  25. Tina

    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

  40. Lori

    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

  41. Shirley @ gluten free easily (gfe)

    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

    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

      • René Stewart

        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

    • Mēgan

      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

Leave a Reply

Your email address will not be published. Required fields are marked *