Discover how to make easy, healthy, and delicious gluten-free cornbread muffins with this simple recipe. Perfect for any occasion!
Delightful, Simple Recipes for a Perfectly Moist Treat!
Gluten-free cornbread muffins are a delightful and easy addition to any meal, especially for those seeking wholesome, plant-based options. These muffins are fluffy and slightly sweet, packed with flavor while being free from oil, refined sugars, salt, and gluten. The recipe utilizes simple, nutritious ingredients, making it ideal for health-conscious individuals looking to enjoy a tasty snack or side dish. These muffins pair perfectly with plant-based chili or can be enjoyed on their own.
To create these muffins, the process begins with making a flax egg, which serves as a binding agent. The dry ingredients include polenta, almond flour, baking soda, baking powder, and date sugar. Once combined with wet ingredients like apple sauce and plant milk, the mixture is baked in a silicone muffin tin for about 20 minutes at 350°F. This recipe not only highlights easy cooking techniques but also emphasizes the importance of using high-quality, whole-food ingredients to ensure a delicious and healthy outcome.
Whip Up a Wholesome Batch of Fluffy Goodness That Everyone Will Crave!
Hello beautiful people and welcome to my channel my name is Jennifer diamond and if you haven’t been here before welcome I live a whole food plant exclusive sofas free glutenfree lifestyle for health and well-being and it gave me my life back it truly did and I know it can benefit you as well and so today I thought I would bring you along with me.
While I make some cornmeal muffins I am going to be heading over to a it’s not an official potluck but potluck people are gathering and um I am going to one of the things I’m going to bring is cornmeal muffins and so I have everything already set out here um and.
So the first thing I’m going to do is I took some golden flax seeds and they’re in the seed form and I went ahead and used my dryx um on my Vitamix container and I blended it up to make a flax meal I like to do it myself because I think that um it’s the freshest when we grind it ourselves so I’ve got that right here and I’m going.
To go ahead and pour this into this I hope this is a big enough Bowl we’ll find out pour that right in there and then we’re going to mix it with some water and we’re going to let it sit for a few minutes to make a flax egg it’s a binder and um it’s in place of an egg which is pretty fantastic if you ask.
Me that seems to fit in there well so let me move the water out of the way and and I’m just going to give it a little mix mix mix mix make sure we’ve got enough water in there and then all you have to do once you blend the two together is just let it sit for like I don’t know maybe 5 minutes and it will thicken up and it will just be just like.
An egg I think I’m actually going to put a little bit more water in this um it just looks a little too thick to start so let me just add a few more of these there we go that should improve things okay so let me give it a minute here I ran out of some bigger bowls so I didn’t have anything that I could mix it in so I’m going a little slower in this.
Bowl so that it doesn’t really spill over and you can just Wix whisk whisk it with a whisk like the one I have um if you don’t have a whisk you can just use a fork even I just love a whisk though um I feel like it really Blends things well so that seems to be better this is the right consistency and I’m just going to let it sit over here and let it do.
Its thing magic and let me clear this out of the way and the next thing that we’re going to do while that’s jelling is we’re going to take this bowl and we’re going to add a lot of the dry ingredients and I’m going to sift it so if you have a sifter or anything like this you just want to sift it to um keep all of any.
Little hard little you know um pieces that might be in some of the ingredients from going in there and so I have um some corn grits otherwise known as palenta and some brown rice flour now I am adding the brown rice flour because I ran out of the palenta so if you have enough palenta you can just use the whole.
Thing and either way that’s a great substitute if you need one and so and then I’m just going to see how quick that is just going to hit it against my hand just sift it sift sift sift there we go look at that it’s going right through and then the next thing that we’re going to add is going to be some almond flour.
Yes because these are glutenfree and so I like to make sure to use gluten-free ingredient and this look it it doesn’t seem like this is sifting through so maybe the penta is too large but the um brown rice got to go through and so I’m going to call that good and I’m going to do the same thing though with the almond.
Flour I just want to sift it I didn’t actually realize that Penta uh is too big to go through and be sifted so that’s a new thing I just learned with you so if you haven’t subscribed hit the Subscribe button hit the notification Bell and then you’ll be notified when I go live or post new videos and give this.
A thumbs up I really appreciate it um if you’ve already subscribed well thank you so so much I truly appreciate it and if you’ve made this or you have any comments or questions go ahead and post them Below in the comments area and I will get back to you and we can chat a little bit and you know what this seems to be.
Going super slow as well so I don’t know I just dumped it so I guess what did we learn brown rice flour is the one that we need to sift and the others maybe not so much and that’s okay so we’ve got it all in here together and then I also want to add some baking soda soda and baking powder it’s pre-measured no I’m not going to try to sift those.
You silly okay and I’m just going to kind of move stuff out of the way so that I see what we have oh and then for a sweetener I’m going to use my new found favorite date Sugar which isn’t sugar at all it’s dehydrated dates what I know I just can’t get over how amazing that is so I’m going to go ahead.
And put that in there and then I’m just going to kind of mix it a little bit here now I don’t know if you heard but there was a beeping sound and that is my preheated oven um I went ahead and preheated it go ahead and do 375 my oven isn’t calibrating correctly so I put it at 380 but 375 will be great.
And then I’m going to be using the muffin tin well it’s not a tin at all but um it’s a silic cone um muffin container here to cook them in once we get everything Incorporated so now you see we have it all Incorporated I’m going to set this over here until we’re ready for it and then the next thing I’m going to do is take a look at our flax.
Egg how is it looking let’s look together see yes look at that it’s really really doing a nice job I’d say it’s ready so what I want to do is just incorporate a couple of things in a separate Bowl which is going to be our flax egg look at that H love it love it love it and then I’m going to use applesauce.
Now I usually like homemade applesauce guess what I’m out so I buy these sometimes as a quick backup these are little um organic applesauce uh like snack size thing they usually come s in a container and they measure exactly half a cup so I’m just going to go ahead I’m doubling this recipe right now so I’m going to need two of them um but if.
You’re just doing a single recipe you would only need one of these or you can just measure out some homemade applesauce or jar applesauce just make sure that it doesn’t have any sugar um you know or any sugar salt oil I mean I can’t imagine it having those in it I I can’t imagine it having sugar but you never know anymore so just check and.
Make sure that it’s only applesauce all right so there we go and now I’m just going to go ahead and incorporate these two things together isn’t that nice looks good and then oh it smells so good there’s nothing like apples or applesauce or the flavor flavor um or the scent I should say of apples if you ask me it’s so delicious.
So you can use almond milk or any plant milk you want if you’ve been watching me for a while you know I tend to use soy milk um but I’m going to go ahead and start pouring in the soy milk into the wet and just kind of incorporate it until we have all of this mixed in and again I’m doubling the recipe and then we’re good to go and.
What are we going to do we’re going to put the wet in the dry and then we’ll be almost ready it’s a super simple easy recipe doesn’t take up much time once you have your ingredients together and so I’m going to go ahead and pour this in you know I like to pour it in a little bit at a time um and just incorporate it.
Slowly and I’m going to use you could use a spoon but I’m going to use the spatula and just see how this how this does here there we go nice and I’m going to just continue to pour some of this in and do it in like thirds and I think corn muffins um are really good they’re they’re not too sweet um.
You can use them you know by themselves or as a condiment or to dip if you you know or have like next to a chili or any kind of hearty soups I think it’s really great and so we’re going to go ahead and add the rest in here and if you know me what do I like to do get every last drop so I like to just continue.
To use my my tools to get every last drop spatula is great all right and so now I’m just going to continue to blend this up I love doing this by hand because I can continue to work on my strength and build muscle and any opportunity that I have I like to use it because we want to keep.
Oursel healthy strong and able right want to be able to do things for ourselves as long as possible for the goal for me is for the rest of my life right so there you go this looks perfect look at this yay I’m really excited about it just going to do a couple more spins here and then I have the last thing we want to add and this is frozen.
Organic sweet corn um I poured it in here it’s not completely thought I could still see and feel that it’s cold but if you get a chance to to thought that’s great if you have fresh corn and you want to cut it off the cob perfect as well I tend to still like to just use the organic but you do what works for you and so I’m just going to put that in.
There and you know you can make it without corn but I mean it’s it’s called cornbread muffin it’s got the word corn in it so I think it’s important to have the whole food and nothing but the whole food in the ingredients so that’s why we’re doing this and then I just want to gently kind of you know just you can even turn it you don’t have to get crazy.
And stir it and I think we’re good and now guess what time it is it’s showtime we’re gonna fill this guy and this is our superstar once it’s filled with our muffins and so I’m going to go ahead and get my last tool that I love which is my melon baller and I’m going to use the big melon baller and I’m going to be just filling.
This in here and I’m hoping that I stirred it and incorporate it well enough so that we have corn going throughout and everything is nice and if I W you know because I doubled it it might take two pans to do all of this but I only have one and that’s okay if I have to do two rounds I will but I think it’ll turn out great and this is.
Filling with two scoops in each little muffin um cup thing here so if that just gives you an idea and I have a couple different um melon Ballers this one is the larger of the two that I have and so if you have them if you don’t have a melon baller I just love them right they’re simple and easy look at this you can always use just a regular um spoon.
You know and just kind of scrape it off with your clean finger and that’s it look at this and so I am taking this today to a gathering um and hoping that everybody enjoys it it’s a group of people that I met at a potluck and we get together for potlucks but um one of them decided to.
Do like a gathering but kind of everybody bring a dish spec a specific dish so that we can all have one giant meal and we kind of know so there’s going to be a soup there and um a salad and I’m going to bring these and I have some homemade crackers that I’m going to bring and what else am I going to bring myself of course and.
Then I think I think there’s going to be a dessert um and so the rest we’ll we’ll figure out out when we get there and yes look it it’s not going to fill it all the way and that’s okay so I will be able to fill it twice I want it to have plenty and here you go so let’s just take a look here maybe I’ll just put a little.
Bit more in this one just want to make sure they’re all filled nicely just check and make sure they’re even if one needs a little more we have it so go ahead and add it look at that isn’t that pretty yay and then we’re just going to cook it for 20 minutes I always say check it about the halfway mark just make sure if your.
Oven is cooking you know a little uneven take it out rotate it put it back in for the rest and then we’re going to use a toothpick to make sure that the toothpick comes out clean when we poke it in there and that will tell us that it’s ready and so something I always like to do with this type of pan especially is just give it a little bit.
Of a of a Stomp and if there are any like air bubbles it will come up so let me stick this in the oven ooh these look good oh my goodness look wow okay I should.
Probably put this thing on there first let me just do that oh my gosh look at that doesn’t that look good okay but we’ve got to just check check check right how do we check we’re going to go ahead and poke it with a clean toothpick I just want to kind of insert it all the way in and then see if it comes out clean and for the most part it did yay I.
So what I want to do because this is really hot is go ahead and try to get these popped out and put them here so that they can cool and then I can continue on and how I do it is I just go underneath and I just kind of pop them up is it better if you wait till a cools of course it is but I’m always trying.
To get things to go faster maybe what I’ll do is I’ll use my hand on this one look at that oh my goodness isn’t that pretty yay that’s what I love about these silicone uh baking dishes that you know for the most part it doesn’t really stick there’s a little tiny bit on this one.
That did um but I mean look at that that’s pretty good so I just and it cools pretty quickly but I just want to make sure that look at that look at that so I’m just pushing it from underneath it’s you know if you give it 5 10 minutes it’s probably better than the way way I’m.
Doing it but you know if you don’t have time I mean of course they are holding and they look great don’t they okay and here they are ready to go so yes I’m going to try one with you and then I’m going to go ahead and put the rest in there and take the rest with me so I’m going to just cut this one in half oh my goodness look at inside look.
At that pretty all right here we go M that is really good it is not sweet like I don’t really taste the date uh sugar in there so if you like something sweeter you might want to add a little bit more date uh sugar but if I I think it’s great and.
So there you go so I hope this inspires you to try something new or share something that’s simple and delicious and wholesome and healthy for you and don’t forget to eat your greens and please give plants a chance and we’ll see you next time thanks everyone bye for now M it’s good.
