Un-Cornmeal Muffins - Corn-free, Gluten-Free, Egg-free
Prep time
Cook time
Total time
Delicious cherry almond muffins that are corn-free, gluten-free and egg-free
Recipe type: Baking
Serves: 8
  • 96g (1 cup) almond meal
  • 128g (1 cup) gluten-free flour blend
  • 1 Tbsp coconut sugar (optional)
  • 2 tsp gluten-free baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 8 Tbsps unsalted butter (coconut oil), cut into small cubes and chilled
  • ¾ cup buttermilk (or 1 tbsp lemon juice plus almond milk to total of ¾ cup)
  1. Preheat oven to 375°. Grease muffin tin.
  2. Pulse all the dry ingredients in a food processor.
  3. Sprinkle in the butter and pulse until mixture resembles coarse cornmeal with a few larger pieces of butter.
  4. Pour mixture into a larger bowl and stir in buttermilk. Stir in mix-ins.
  5. Scoop into prepared muffin pan.
  6. For regular muffins, use #24 disher and bake for 25-30 minutes. Yield: 8 muffins
Calorie count is for the plain muffin.

For the cherry vanilla version, stir in ¼ cup dried cherries, chopped and
½ tsp ground vanilla (or ½ - 1 tsp vanilla extract).

For mini muffins, use #50 disher and bake for 15-18 minutes. Yield: 24 mini muffins
Nutrition Information
Serving size: 1 Calories: 126 Fat: 9.7 Saturated fat: 4.2 Trans fat: 0 Carbohydrates: 10 Sugar: 1 Sodium: 132.4 Fiber: 1 Protein: 1.9 Cholesterol: 15
Recipe by Creating Silver Linings at https://www.creatingsilverlinings.com/un-cornbread-muffins/