If you’re a fan of my no-corn cornbread, you’ll like these corn muffins. I don’t use any grain at all, just grain-free almond and coconut flour.
They’re easy to make dairy free by substituting butter for olive oil or another oil. I haven’t tested it yet, but I’ll get you can use apple sauce in place of butter as well. I use dairy-free milk in this recipe, but feel free to replace it with yogurt, cream, oat milk, or your favorite milk.
These corn muffins are great toasted, either in a toaster oven or regular oven at about 325 F for 10 minutes. They’re also great for making cornbread stuffing. Cut the muffins into small pieces, toast them, and then use them in herbed cornbread stuffing or savory cornbread sausage stuffing.
To make sure the muffins are easy to separate from the muffin liners, I use parchment muffin liners. Another option is to use silicon muffin molds.
No-Corn Corn Muffins
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup unsalted butter or olive oil
- 2 tablespoons honey or maple syrup
- 1/2 cup coconut milk or other milk
- Preheat your oven to 325° F/165° C.
- Line a muffin pan with 6 parchment muffin liners.
- Mix or whisk all the dry ingredients in a bowl.
- Mix or whisk the wet ingredients into the dry ingredients.
- Pour the batter across the 6 liners and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Additionally, you can toast the tops of the muffins briefly in a toaster oven or bake the muffins another 5 minutes or so.
- Cool and eat! Store in the refrigerator for a week or so, or freeze for a few months.