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