Gluten-Free Jalapeño Cornbread Muffins
Slightly sweet with a hint of heat, these spicy Jalapeno Cornbread Muffins go great with a bowl of chili or stew. They are easy to make and are oil-free, gluten-free, and vegan.
- 1 cup Bob's Red Mill Gluten Free Flour
- 1 cup cornmeal
- 1 cup unsweetened plain oat milk
- 1/4 cup unsweetened apple sauce
- 2 tbsp oat yogurt
- 2 tbsp ground chia seeds
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 2 medium jalapeños 1/2 sliced, 1/2 diced
- Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.
- Carefully slice 12 rings from 1 jalapeno (for topping the muffins; it will likely be about 1/2 of the jalapeno). Remove the seeds, and finely dice the remaining jalapenos.
- Whisk the flour, cornmeal, coconut sugar, ground chia, salt, and baking soda in a mixing bowl.
- In a separate bowl, add the milk, applesauce, diced jalapenos, yogurt, maple syrup, and vinegar, and stir together.
- Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.
- Use an ice-cream scoop to divide the mixture evenly between the baking cups. Top each muffin with one of the jalapeno slices.
- Bake for 18 - 22 minutes, or until golden and a skewer can be inserted and comes out clean.
- After removing from the oven, let the muffins sit in the baking pan for 5 minutes.
- Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.
- If you don't want to use oat milk or yogurt, use different plant-based milk or yogurt of choice.