Gluten Free Cornbread Muffins (with Almond Flour)
These gluten free cornbread muffins are the best cornbread recipe you’ll make. They’re perfectly sweet, incredibly versatile, and happen to be dairy free and nightshade free like all recipes on this site. Light and tender with just the right amount of honey sweetness, they’re equally delicious slathered with jam for breakfast or served alongside your favorite soup.
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I didn’t think I could make cornbread without butter. But these gluten free cornbread muffins proved me completely wrong.
They’re light, tender, and perfectly sweet with that slightly crumbly, melt-in-your-mouth texture that makes good cornbread so irresistible. The secret? Almond flour, honey, and cornmeal come together to create a muffin that’s naturally sweet, naturally moist, and requires zero butter to be absolutely delicious.
I’ve been serving these every Thanksgiving for the last few years. They show up on the table alongside all the traditional dishes, and every single time, family and friends who don’t follow a gluten-free or dairy-free diet reach for seconds. No one ever suspects they’re any different from “regular” cornbread.
This cornbread has been tested dozens of times in multiple kitchens to make sure it works perfectly every single time.
Why You’re Going to Love This Recipe
- Light, tender texture without any butter (not even dairy-free butter).
- Simple ingredients. No special flour blends required.
- Make-ahead friendly for stress-free holiday meals.
- Tested dozens of times for foolproof results.
Ingredient Notes
Cashew Milk – I use homemade cashew milk, homemade almond milk, or store-bought cashew milk (Elmhurst is my favorite), but any dairy or non-dairy milk will work. Just make sure it’s unsweetened.
Blanched Almond Flour – Make sure you’re using blanched almond flour, not almond meal. Blanched almond flour gives you the light, tender texture you want. I buy the big bag from Costco.
Cornmeal – Any medium grind cornmeal should work, but I’ve had a few store brands in the past that have made the muffins taste off. I use Bob’s Red Mill Cornmeal for best, most consistent flavor.
Flax Meal – Use golden flax meal for the best color. It blends in seamlessly and you won’t see dark flecks in your muffins. Bob’s Red Mill Golden Flaxseed Meal is the one I typically use.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Cornbread Muffins
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment baking cups.
- In a large bowl, blend honey and oil with an electric mixer until smooth (they won’t cream like butter and sugar, but should be well combined).
- Add eggs and milk, mixing until incorporated.
- In a separate bowl, whisk together almond flour, cornmeal, flax meal, baking powder, and salt.
- Add the dry mixture to the wet ingredients and mix until just combined.
- Divide batter evenly into muffin cups. Bake 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Jen’s Recipe Tips
- These muffins are naturally sweet from the honey. For a less sweet version, reduce honey to ⅔ cup, but I highly recommend using all the honey.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Muffins also freeze well! Wrap individually and store in a freezer-safe bag for up to 2 months.
Serving Suggestions
These cornbread muffins make an exceptional Thanksgiving side. We typically skip the dinner rolls and opt for these babies instead. They’re particularly good with a spiced cranberry jam. They’re always a hit. Even with family and friends that eat gluten and dairy.
We always have these with a bowl of chili, and especially love them alongside this gluten free creamy chicken soup. They’re really great with any fall soup, and pair beautifully with this arugula spinach salad.
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Gluten Free Cornbread Muffins (with Almond Flour)
Equipment
- Muffin Tin
- muffin liners optional
Ingredients
Wet Ingredients
- ¾ cup honey
- ¼ cup avocado oil
- 2 large eggs
- 1 cup cashew milk (or any dairy/non-dairy milk)
Dry Ingredients
- 2¼ cups blanched almond flour
- 1 cup cornmeal (medium grind, such as Bob's Red Mill)
- ¼ cup golden flaxseed meal (such as Bob's Red Mill Golden Flaxseed Meal)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment baking cups.
- In a large bowl, blend honey and oil with an electric mixer until smooth (they won’t cream like butter and sugar, but should be well combined).
- Add eggs and milk, mixing until incorporated.
- In a separate bowl, whisk together almond flour, cornmeal, flax meal, baking powder, and salt.
- Add the dry mixture to the wet ingredients and mix until just combined.
- Divide batter evenly into muffin cups. Bake 20–25 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Notes
- These muffins are naturally sweet from the honey. For a less sweet version, reduce honey to ⅔ cup, but I highly recommend using all the honey.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Muffins also freeze well! Wrap individually and store in a freezer-safe bag for up to 2 months.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
