Gluten Free Vegan Cornbread Muffins

March 14, 2021 at 4:52 pm / by

adapted from Saucy Kitchen 

Left in to get extra crunchy


  • 1 cup cornmeal
  • 1 cup gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 3 tablespoons aquafaba, water from cans of or cooked chickpeas
  • 1 cup dairy free milk, (room temp if possible)


  1. Preheat the oven to 400°F
  2. In a large mixing bowl whisk together the cornmeal, gluten free all purpose flour, baking powder, and salt. Set aside.
  3. In a medium sized mixing bowl add the aquafaba. Beat the aquafaba with an electric mixer on high for 3-4 minutes or until the aquafaba becomes white and glossy. Add the coconut oil and sugar and mix to combine.
  4. Pour the aquafaba and sugar mixture into dry ingredients. Add the milk and mix it all together until it’s all fully combined.
  5. Spoon the batter into greased muffin tins to the top. Bake in the oven for 15-20 minutes or until a tooth pick inserted into the center comes out clean.
  6. Run a knife around the sides of the muffins to loosen them from the tray and remove from the tin to cool.

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