I freakin’ love cornbread. Give it to me with whipped honey butter and strawberry jam, or even with a little pumpkin infused into the muffins… or even a mile-high square that’s topped with my fabulous healthier sloppy joes. I’ll pretty much eat them any way and at any meal.
A few months ago while making my beef stew, I experimented with using gluten free oat flour in my usual cornbread muffin recipe instead of regular flour. The result was INSANELY good; neither Tony or I could stop slathering them with butter and drizzling honey over every last bit. Talk about melt in your mouth healthy cornbread muffins!
So finally, I’m sharing the recipe with you, and I promise you’re going to fall in love. Who cares if they’re gluten free cornbread muffins? All that matters is that they’re completely delicious.
Ingredients in gluten free cornbread muffins
This healthy gluten free cornbread muffin recipe uses super simple ingredients to make the best, fluffiest muffins in these entire world. Here are the ingredients you’ll need:
- gluten free medium grind cornmeal (I love this brand)
- gluten free oat flour (feel free to make your own)
- gluten free baking powder
- a pinch of salt
- almond milk: unsweetened or vanilla are both great, or any milk you’d like if you have a nut allergy.
- apple cider vinegar
- butter (or vegan butter to keep these cornbread muffins dairy free!)
These delicious cornbread muffins come together in just 10 minutes for an easy side to pair with dinner or bring to parties.
How to make your own oat flour for cornbread muffins
You can easily make your own gluten free oat flour by placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Check out my tutorial with all of my best tips & tricks. So easy!
For this cornbread muffin recipe, you’ll most likely need at least a little more than 1 cup of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
How to store and freeze gluten free cornbread muffins
Store the cornbread muffins on the counter in an airtight container for a day, then transfer them to the fridge. If you want to freeze the muffins, allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Customize these gluten free cornbread muffins
What I love about these healthy cornbread muffins is that you can easily make them your own with fun add-ins. Here are a few suggestions:
- Jalapeno cheddar: 1 diced jalapeno + 1/2 cup cheddar cheese
- Blueberry: 3/4 cup fresh blueberries
- Honey bacon: 1/2 cup chopped bacon
- Cheesy garlic: 2 cloves garlic + 1/2 cup cheddar cheese
- Green chile corn: add 1 (4 oz) can drained green chile + 1/2 cup thawed frozen corn + optional 1/2 cup cheddar cheese
- Breakfast cornbread: fold in 1/2 cup chopped or crumbled cooked breakfast sausage
- Cranberry: 1/2 cup dried cranberries
What to serve with gluten free cornbread muffins
The options are honestly endless, but here are a few of my go-to’s:
- The Best Healthy Turkey Chili (a no-brainer)
- Healthy White Chicken Chili
- Cheddar-Stuffed Sweet Potato BBQ Turkey Meatloaf
- Actually, the Best Vegetarian Chili Ever
- Mom’s Slow Cooker Beef Stew
- Lightened Up Cheddar Cauliflower Broccoli Soup
I know you’re going to love these gluten free cornbread muffins, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!
Gluten Free Cornbread Muffins
Easy gluten free cornbread muffins made in just 30 minutes for a delicious snack or side dish. This gluten free cornbread muffin recipe has simple ingredients and is naturally sweetened with a touch of honey. The perfect pairing for chili and your favorite comfort food recipes!
- 1 cup gluten free medium grind cornmeal (I use bob’s red mill)
- 1 cup gluten free oat flour
- 2 teaspoons gluten free baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (can use vanilla almond milk if you like sweeter cornbread)
- 1 teaspoon apple cider vinegar
- 2 eggs, at room temperature
- 1/4 cup honey
- 1/4 cup butter, melted and cooled (or use vegan butter)
Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick!
In a large bowl, whisk together the dry ingredients: cornmeal, oat flour, baking powder and salt.
In a separate large bowl, mix together the wet ingredients: almond milk, apple cider vinegar, eggs and honey. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Finally stir in the melted butter. Divide batter evenly into prepared muffin liners.
Bake for 18-22 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey! Makes 12 muffins.
To make these dairy free: use a dairy free milk and vegan butter instead of regular butter.
Make your own oat flour: you can easily make your own gluten free oat flour by placing oats into a blender and blending or pulsing until they’re smooth and resemble flour.
Freeze these muffins: allow them to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats