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!
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 Cornbread Muffins in half, slather it with vegan butter or ghee, and honey… and inhale. 😉
xoxo,
xoxo,
Mēgan
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
- 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.
Recommended Products
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-
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces -
Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12) -
NOW Supplements, Psyllium Husk Powder, 24-Ounce -
Anthony's Organic Tapioca Flour Starch, 2.5lbs, Gluten Free & Non GMO -
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4)
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connie maglinger
Monday 14th of September 2020
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.
Mēgan
Thursday 24th of September 2020
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!
Barbara Hust
Tuesday 7th of February 2017
I am trying lower carb - do you think I could swap Soy flour for the Millet ?
Megan
Monday 20th of March 2017
I'm not sure, Barbara. I've never worked with soy flour before. You just might have to experiment!
Jessica
Monday 17th of October 2016
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.
Shirley @ gluten free easily (gfe)
Thursday 14th of April 2016
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
Lori
Friday 8th of April 2016
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. :)
Megan
Saturday 9th of April 2016
HA!! Lori, lots of love back at'cha! ;)