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Gluten Free Cornbread Muffins

A must-make for Thanksgiving, to enjoy alongside chili, or whenever the craving strikes!
Prep Time10 minutes
Cook Time20 minutes
Resting time5 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten free, easy, baked, thanskgiving, dairy-free
Servings: 12 muffins
Author: thymeforhoney

Ingredients

  • 2 eggs
  • 1 ½ cups coconut milk + ½ tsp apple cider vinegar
  • 2 tbsp honey
  • 2 tbsp coconut oil - melted
  • 1 cup cornmeal
  • 1 cup gluten free flour - I use Bob's Red Mill 1-to-1 baking flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Instructions

  • Preheat the oven to 400 degrees. Pour the coconut milk and apple cider vinegar into a small bowl and let sit for 5 minutes. Measure out the dry ingredients and stir together in a separate bowl.
  • In a large mixing bowl, whisk together the wet ingredients. Add the dry ingredients to the wet and mix until just combined.
  • Line 12 muffin tins with parchment paper liners. Fill ¾ full with batter. Use all the batter.
  • Bake 20 minutes until golden brown. Let cool for 5 minutes before slathering with butter and honey.
  • ***Make ahead: oven space can be at a premium on Turkey Day, so make these either right before serving, or in the morning. Wrap in foil and reheat in the oven for 10 minutes along with any other casseroles and sides.