These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
Sweet Corn Muffins {gluten-free + vegan}

Author: Victoria Laine
: Breakfast, Dinner, Snack
Recipe Type:: Baked
Serves:: 1 dozen
Prep time::
Cook time::
Total time::
Ingredients:
- DRY:
- 1 cup corn meal (or corn grits)
- ½ cup sunflower seeds, or cashews, ground into meal
- ½ cup millet or brown rice flour
- ¼ cup garbanzo or amaranth flour
- ¼ cup chia seed flour (ground chia seeds)
- 2 tsp baking powder
- ¾ tsp salt
- WET:
- 2 cups apple sauce
- ⅓-1/2 cup maple syrup
- OPTIONAL INGREDIENTS:
- 1 cup corn kernels, fresh or frozen
- ½ cup raisins or dates
- 1 cup diced apple
- 1 tsp chili powder and/or cinnamon
- 2 Tbsp chopped chilies
Directions:
- Preheat oven to 350°F.
- In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
- Fold in any optional spices.
- Add apple sauce and maple syrup and mix well.
- Fold in any optional ingredients.
- Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
- Bake for 30-35 minutes.