gluten free vegan sweet corn muffins
RECIPE TYPE: muffins
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill gluten free cornmeal
  • 1/2 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup So Delicious unsweetened coconut or almond milk, room temperature
  • 1 tablespoon vinegar
  • 1/3 cup refined coconut oil, melted
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners.
  2. In large mixing bowl, whisk together flour blend, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
  3. In separate bowl, mix together coconut milk and vinegar. Pour over dry ingredients, along with melted coconut oil. Stir until just combined.
  4. Scoop batter into prepared muffin tin, filling almost to top. Bake 18-20 minutes or toothpick inserted in center comes out clean.
  5. Place sweet corn muffins on cooling rack to cool completely. Best served warm.
Recipe by Sarah Bakes Gluten Free at