Gluten-free rosemary cornbread muffins! A healthy, delicious take on traditional cornbread. Easy, one-bowl, and dairy-free.
Ever since it got cold here in New York City (which happened FAST), I’ve been on a rosemary kick. Rosemary, which is anti-inflammatory and full of antioxidants, adds a touch of fall to recipes that reminds me of Thanksgiving (aka I love it).
When I planned to make these gluten-free cornbread muffins a few weeks ago, I threw in rosemary on a whim and… I’m obsessed. I made this rosemary version with real eggs this time, but you can substitute flax eggs to make them vegan as well.
Gluten-Free Rosemary Cornbread Muffin Ingredients
These gluten-free rosemary cornbread muffins are made with two types of flour: cornmeal and gluten-free flour. My favorite gluten-free flour for these muffins, which is also the most pantry-friendly, is oat flour. To make oat flour, simply blend 3/4 cups of gluten-free oats in the blender, and voilà.
In my original gluten-free cornbread recipe, I used flax eggs to make the muffins vegan, but you can totally use real eggs, which I actually like a little better in terms of the muffin consistency.
For the non-dairy milk – this is up to you! I used unsweetened vanilla almond milk because that’s what I had, but any milk you like will work.
Compared to most cornbread recipes, this gluten-free rosemary version is rather low in sugar and is refined sugar-free. I like using pure maple syrup best, but honey is good too!
The rosemary is completely optional! Simply omit it if you don’t like rosemary or don’t have it.
These gluten-free rosemary cornbread muffins are a perfect fall side dish (I served them with rosemary roasted chicken!) and would be a great Thanksgiving addition. In the warmer months, simply omit the rosemary and serve with barbecue!
For serving, I like butter, dairy-free butter, or ghee. You can find my favorite, quality brands here.
Gluten-Free Rosemary Cornbread Muffins
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 9 Muffins 1x
- Category: Baked Goods
- Method: Bake
- Cuisine: Southern
- Diet: Gluten Free
Description
Gluten-free rosemary cornbread muffins! A healthy, delicious take on traditional cornbread. Easy, one-bowl, and dairy-free.
Ingredients
- 1 cup unsweetened non-dairy milk
- 2 eggs
- 1 1/4 cups yellow cornmeal
- 3/4 cups oat flour (see notes)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon vanilla extract
- 1/4 cup melted coconut oil (plus more for greasing the pan)
- 1/4 cup pure maple syrup or honey
- butter, dairy-free butter, or ghee for serving (optional)
Instructions
- Preheat the oven to 350 degrees F and grease a muffin tin with butter or oil (see notes).
- Mix together the cornmeal, oat flour, baking powder, baking soda, salt, and rosemary.
- In a separate bowl, whisk together the non-dairy milk, eggs, vanilla, coconut oil, and maple syrup (or honey). Pour wet ingredients into the dry and give a good, quick stir until everything is just moistened.
- Pour the batter into the muffin tin (will fill about 9) and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 minutes before serving. Store in an airtight container in the fridge for up a week. Reheat in the oven or toaster oven.
Notes
Flour. I use oat flour, which is just gluten-free oats pulverized in a high-speed blender until made into a flour. Most gluten-free flours, aside from coconut flour, should work well here.
Greasing the Muffin Tin. You can use butter, coconut oil, or an oil spray to grease the muffin tin. To give extra assurance against sticking, you can use baking cups or a silicone muffin tin.
Muffin Tin Alternatives. You can use a 9-inch cast-iron skillet or pie tin if you prefer!
Keywords: gluten-free cornbread, gluten-free cornbread muffins, rosemary cornbread
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