Mini Gluten-Free Cornbread Muffin Bites (Vegan, Allergy-Free)
Everything you love about cornbread and muffins, just in bite-sized form! These Mini Gluten-Free Cornbread Muffin Bites are vegan, allergy-free, and only 7 ingredients! These mini muffins are buttery, slightly sweet, great for kids, and will be your go-to recipe for easy corn muffins!
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 mins
- Yield: 22-24 1x
- Category: Breakfast, Snack, Side
- Cuisine: American
Ingredients
Scale
- 1 1/2 Cups Stone Ground Cornmeal
- 1/2 Cup Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/4 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1/2 Stick Vegan/Allergy-Free Butter (I use MELT)
- 1/2 Cup Unsweetened Non-Dairy Milk
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all cornbread muffin ingredients together, in the order listed, and mix together well to form your cornbread batter.
- In a greased 24-count mini muffin pan, scoop 1 tablespoon of batter into each muffin tin, until all batter is used.
- Bake the mini muffins for 10-12 minutes, until a toothpick comes out clean.
- Remove from oven, transfer the muffins to a wire rack, and allow them to cool completely before storing in an airtight container or freezing.
Nutrition
- Serving Size: 3