Description
Gluten-free rosemary cornbread muffins! A healthy, delicious take on traditional cornbread. Easy, one-bowl, and dairy-free.
Ingredients
Scale
- 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!
