This healthier, delicious cornbread recipe is the perfect side dish for your favorite chili, soup, or barbecue dish! Can’t do grains? No problem! Substituting almond flour surprisingly replicates similar taste and texture to traditional cornbread.
I’ve been working on and adjusting this recipe for the entire eight (almost nine) years I’ve been vegan. With each variation they got closer and closer to the recipe I desired and I’m pleased to say, after all this time, I’ve finally created the perfect mix for these deliciously vegan and gluten-free Jalepeño Cornbread Muffins!
As many of you know, before going vegan, I was on a low-carb kick and for the most part ditching all grains. I often baked a similar recipe for grain-free cornbread using solely almond flour. The problem was, it had a lot of eggs, so after converting to a plant-based diet, the recipe didn’t transfer over well. Over the years, while mostly using gluten-free and superfood ingredients, and using 100% vegan ingredients, I’ve learned a lot more about baking. This knowledge over time has helped me nail this recipe on the nose.
Over time, I slowly started adding more and more grains back to my diet. Within that time, I started replacing half the almond flour with organic cornmeal. However, I know from working as a personal chef, for medical reasons, not everyone can consume all grains. If you are one of those individuals who must ditch grains from your diet, this recipe will work grain-free as well. They may no longer be cornbread muffins, but instead “corn”bread muffins and then not only grain-free, but fairly low-carb!
I always make these to enjoy with my Creamy White Bean Chili, my Air Fryer BBQ “Wings”, and with Oh My Veggies’ Baked Barbecue Tofu. I also like to prepare them with various soups, bean dishes, and for any barbecue.
Let me know what dish you will enjoy these Jalapeño Cornbread Muffins with! Also, did you stay more traditional or go grain-free? I want to know what you think! Leave a comment below or tag me on Instagram. Happy Baking!
Jalapeño Cornbread Muffins (Grain-Free Option)
Equipment
- 1 standard-sized muffin tin
- 8-9 paper (or foil) muffin liners
- 2 oz Portion Scoop (optional)
Ingredients
- 1 1/2 Tbsp golden (or brown) flax meal *golden flax is preferred
- 4 1/2 Tbsp warm water
- 1 cup almond flour or 2 cups if making grain-free
- 1 cup organic cornmeal for grain-free substitute an additional cup of almond flour
- 1 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 cup nutritional yeast
- 3 Tbsp agave
- 1/4 cup melted coconut oil
- 1/2 cup + 2 Tbsp *unflavored/unsweetened non-dairy milk
- 1 jalepeño, diced small I leave the seeds in!
- 1 jalepeño, sliced into rounds (about 1/8” thick) (optional)
Instructions
- Preheat the oven to 325° F.
- In a small bowl or ramekin, whisk together the flax meal and warm water. Let sit for about 5 to 10 minutes.
- In a medium to large-sized mixing bowl add the almond flour, cornmeal (if using), salt, baking powder, and nutritional yeast. Whisk or stir well to combine ingredients.
- In a separate mixing bowl, whisk together the agave, coconut oil, milk, and flax mixture (if the flax mixture needs to set longer you can use this time to first line your muffin tray).
- Combine the wet with the dry ingredients by stirring with a large spoon. Next, stir in the diced jalepeño.
- In a lined muffin tray, distribute a 1/4 cup of muffin batter into 8 to 9 muffin cups. I use a 2 oz portion scoop. If desired, top each muffin with a jalepeño slice.
- Place the cornbread muffins into your preheated oven and bake for 40 minutes, rotating the muffin tray after the first 20 minutes to ensure even baking. Once baked, allow to cool for approximately 10 minutes before enjoying.