Jalapeño Cornbread Muffins Recipe (Vegan + Gluten-free)

Vegan Jalapeño Cornbread Muffins Recipe |

The perfect combo of sweet, salty and spicy!


  • 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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
  3. In a small bowl, mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create vegan buttermilk.
  4. In a large bowl, mix all the dry ingredients together. Set aside.
  5. 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.
  6. Add in the diced jalapeños and mix gently.
  7. Spoon equally throughout the 12 muffin cups, I used a 2 in ice cream scooper.
  8. Add a thin slice of jalapeño to the top of each and press down gently.
  9. Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
  10. Serve immediately with vegan butter and enjoy!


store in an airtight container in the fridge for up to 5 days.

Keywords: cornbread, jalapeno, vegan, gluten-free