AuthorLeah St John, CHN
RatingDifficultyBeginner

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.

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Yields12 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 cup Bob's Red Mill Gluten Free Flour
 1 cup cornmeal
 1 cup unsweetened non-dairy milkor water
 ¼ cup unsweetened apple sauce
 2 tbsp unsweetened coconut yogurt
 2 tbsp ground chia seeds
 2 tbsp coconut sugar
 2 tbsp maple syrup
 1 tbsp apple cider vinegar
 ½ tsp baking soda
 ¼ tsp Himalayan salt
 2 medium jalapeñosdivided

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

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.

3

Whisk the flour, cornmeal, coconut sugar, ground chia, salt, and baking soda in a mixing bowl.

4

In a separate bowl, add the milk, applesauce, jalapenos, yogurt, maple syrup, and vinegar, and stir together.

5

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

6

Use an ice-cream scoop to divide the mixture evenly between the baking cups. Top each muffin with one of the jalapeno slices.

7

Bake for 18-22 minutes, or until golden and a skewer can be inserted and comes out clean.

8

After removing from the oven, let the muffins sit in the baking pan for 5 minutes.

9

Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

Category,

Ingredients

 1 cup Bob's Red Mill Gluten Free Flour
 1 cup cornmeal
 1 cup unsweetened non-dairy milkor water
 ¼ cup unsweetened apple sauce
 2 tbsp unsweetened coconut yogurt
 2 tbsp ground chia seeds
 2 tbsp coconut sugar
 2 tbsp maple syrup
 1 tbsp apple cider vinegar
 ½ tsp baking soda
 ¼ tsp Himalayan salt
 2 medium jalapeñosdivided

Directions

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

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.

3

Whisk the flour, cornmeal, coconut sugar, ground chia, salt, and baking soda in a mixing bowl.

4

In a separate bowl, add the milk, applesauce, jalapenos, yogurt, maple syrup, and vinegar, and stir together.

5

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

6

Use an ice-cream scoop to divide the mixture evenly between the baking cups. Top each muffin with one of the jalapeno slices.

7

Bake for 18-22 minutes, or until golden and a skewer can be inserted and comes out clean.

8

After removing from the oven, let the muffins sit in the baking pan for 5 minutes.

9

Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

Gluten-Free Jalapeño Cornbread Muffins
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