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Gluten-Free Corn Muffins

Gluten-Free Corn Bread Muffins

  • Author: Meghan Telpner
  • Total Time: 30 mins
  • Yield: 12 1x


Gluten-free and dairy-free corn bread muffins using fresh corn and minimal sweetener.


  • 1 cup all purpose gluten-free flour (or rice flour)
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs, whisked
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/4 cup melted coconut oil or ghee
  • 2 cups fresh organic corn kernels (if using frozen, defrost and drain before adding)


  1. Preheat oven to 350 and line muffin tin with liners.
  2. Mix together flours, baking powder, baking soda, soda, salt.
  3. Mix in whisked eggs, applesauce, maple sryup, water, oil/ghee and mix until well blended.
  4. Stir in corn kernels.
  5. Scoop into lined muffin tin. Bake for 20-25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Cuisine: Baked Goods

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