Gluten Free Cornbread Muffins (with Almond Flour)

Close up of gluten free cornbread muffins stacked on cooling rack.

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.

Jennifer Farley

Prep Time 10

Cook Time 25

Total Time 35

Serving Size muffins

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition