This recipe is super simple to make and comes together in less than 30 minutes. It also requires only one bowl and is healthier than your average cornbread, all things considered. While I still recommend serving with butter, I use coconut oil in the batter, sub the sugar with coconut sugar and maple, and it includes a full serving of fruit. Plus, there are two jalapeños in there, which I’m told is good for your metabolism and I’ll what I can get when it comes to that. So excited to share this Jalapeño Cornbread Muffins Recipe with you, especially since Thanksgiving is about a week away!
Jalapeño Cornbread Muffins Recipe (Vegan + Gluten-free)
If you are a sweet and spicy lover you will love these Gluten-Free Vegan Jalapeno Cornbread Muffins. I’m kinda a wimp when it comes to spicy food but if it’s good then I’ll endure the suffering. Let me tell you that this was worth the sweat. But if you prefer a more mild heat then simply leave the seeds and pith out of the recipe.
If you prefer no spice at all, then simply leave out the jalapeno altogether. My feelings won’t be hurt.
The texture is super moist, they weren’t too crumbly, and the sweet cornbread-spicy jalapeño pairing was spot on. I tried reducing the amount of sugar by half but wasn’t as pleased with the result. So in that case, I recommend sticking with the 1/4 cup for the best results.
Also, butter on top (while still warm) is an absolute MUST.
How to make cornbread gluten-free
Transforming regular cornbread into gluten-free cornbread is so much easier these days now that we have a variety of different gluten-free flours to choose from. I like to make things gluten-free, although these jalapeno cornbread muffins don’t have to be. Since I’m taking them to my Thanksgiving festivities this year I wanted something that catered to all my gluten-free, food-sensitive friends.
So all I did was use Bob Mill’s Cornbread Mix and instead of cornmeal, I used polenta which gave it the texture I was looking for.
I have to warn you though these muffins are incredibly addictive. The cornbread is not at all grainy and works perfectly with gluten-free flour.
OTHER MUFFIN RECIPES TO TRY
- Gluten-Free Vegan Yeast Rolls
- Vegan Gluten-free Banana Breakfast Muffins
- Vegan Blueberry Spelt Muffins
These gluten-free cornbread muffins for example, and definitely happening on Thanksgiving for me. But you can make these muffins for so many occasions. Summer pot-luck, cozy winter nights to go alongside a bowl of chili, or just because!
products I used in this recipe…
Disclaimer: This post includes affiliate links, I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.
Jalapeño Cornbread Muffins Recipe (Vegan + Gluten-free)
The perfect combo of sweet, salty and spicy!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
- 1 1/2 cups Gluten-Free Corn Bread Mix
- 1 cup (148g) Organic Polenta
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup apple sauce
- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 1/4 cup coconut oil
- 2 tablespoons coconut sugar or organic brown sugar
- 4 tablespoons maple syrup
- 2 jalapeños, finely diced plus slices for the tops
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- In a small bowl, mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In the smaller bowl, combine all the wet ingredients together with the buttermilk then pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups, I used a 2 in ice cream scooper.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately with vegan butter and enjoy!
Notes
store in an airtight container in the fridge for up to 5 days.
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I really think you’ll love these recipes to enjoy with these jalapeno cornbread muffins. Share your tips below in the comments as I’d love to hear them! And if you’re looking for more recipes, I’ve got a ton. Here are some of my favs:
Let’s chat!
If you tried this jalapeño cornbread muffins recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more plant-powered recipes!
Hugs,
