Gluten Free Vegan Cornbread Muffins
adapted from Saucy Kitchen
INGREDIENTS
- 1 cup cornmeal
- 1 cup gluten free all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil
- 1/3 cup coconut sugar
- 3 tablespoons aquafaba, water from cans of or cooked chickpeas
- 1 cup dairy free milk, (room temp if possible)
INSTRUCTIONS
- Preheat the oven to 400°F
- In a large mixing bowl whisk together the cornmeal, gluten free all purpose flour, baking powder, and salt. Set aside.
- In a medium sized mixing bowl add the aquafaba. Beat the aquafaba with an electric mixer on high for 3-4 minutes or until the aquafaba becomes white and glossy. Add the coconut oil and sugar and mix to combine.
- Pour the aquafaba and sugar mixture into dry ingredients. Add the milk and mix it all together until it’s all fully combined.
- Spoon the batter into greased muffin tins to the top. Bake in the oven for 15-20 minutes or until a tooth pick inserted into the center comes out clean.
- Run a knife around the sides of the muffins to loosen them from the tray and remove from the tin to cool.
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