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
Contents
show
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
- ⅓ cup blanched almond flour
- ⅓ cup tapioca starch
- 1 teaspoon psyllium husk powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs, at room temperature
- ½ cup olive oil, or melted coconut oil
- ½ cup full fat canned coconut milk
- ¼ 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
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.
-
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces -
Aroy-d Coconut Milk -
NOW Supplements, Psyllium Husk Powder, 24-Ounce -
Anthony's Organic Tapioca Flour Starch -
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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Angie Lockard says
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. 🙂
Carolyn says
Wow! I’ll try that!! I’m a big fan of Megan’s!
Dee Fedor says
My adult daughter is gluten free and also allergic to corn. This sounds good, but she is also allergic to tree nuts! Oh well!
Karibeth says
I’m going to try to substitute tiger nut flour for the almond. My son is allergic too.
Megan says
Hi Karibeth! Please come back and let us know your results. I haven’t worked with tiger nut flour yet. 😉
Sarah V. says
These look great! Do you think they would work with canned jalapenos or diced green chiles?
Megan says
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
Linda says
Love the looks for these muffins, Megan! Just pinned!
Vickie says
Recipe looks yummy.
Ali F says
Looks delicious!
Shannon says
What a great recipe! Love your blog!
Linda says
This recipe looks pretty yummy, and the prize package is pretty yummy too!
Beth says
These look amazing. Will try them soon and leave a comment.
Emily S. says
These look so great!
Carole says
VERY INTERESTING RECIPE I MUST GIVE A TRY. THANK YOU.
Rust says
The muffins sound delicious …and ALL of the prizes would go to good use in my kitchen or my daughter’s!
Harold Kaltenbach says
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.
Betty says
These look good! I’ve never used millet flour but will try it with these. 🙂
Tessa says
I love millet as a replacement for ‘corn’ bread!! These look great Megan!!
Breanna says
These sound delicious Megan, and what an awesome giveaway!!
Amanda says
You had me at jalapeño! Excited to make these. 🙂
connie says
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.
Carolyn says
Love this muffin recipe!
Glenda says
I cannot wait to try this recipe.
Joanne Peterson says
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
Jenn says
Oooh! Gotta love cornless cornbread. Can’t wait to try this version! Thanks!
Megan says
These sound yummy!
Stephanie says
Looks great! Cannot wait to try.
Tina says
These look like they would be a great addition to our “soup dinners”. I’m always looking for options for our gluten free guests.
Lucy - (Recipes @ Globe Scoffers) says
These muffins are so cute and sound delicious! Thanks for sharing!
Stacy V says
Enjoy your allergy free recipes!
Brenda says
These sound delicious!
Jade Hodge says
These look GREAT! Love your recipes.
Tanna says
These look delicious!
Jodi says
Thank you for a cornbread recipe, Megan!
Sharon @nut free wok says
Beautiful cornbread recipe!!! I need all the help I can baking gluten free. ?
dawn says
Want to try these with some chili. Thanks for sharing!
Magda says
I’d love to get the spiralizer!!
Sarah says
I’ve had great success with your recipes and really look forward to trying this one soon too!
Tammy J. says
Can’t wait to try these!
Tammy J. says
These looks delicious!
Megan says
Very cool recipe
Shoshannah says
Looks good!
Lori says
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 says
HA!! Lori, lots of love back at’cha! 😉
Shirley @ gluten free easily (gfe) says
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
Jessica says
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.
Barbara Hust says
I am trying lower carb – do you think I could swap Soy flour for the Millet ?
Megan says
I’m not sure, Barbara. I’ve never worked with soy flour before. You just might have to experiment!
René Stewart says
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!
Megan says
That’s such a HUGE compliment, Rene! thank you! That makes me very happy!
connie maglinger says
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 says
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!