Quick and easy gluten-free vegan cornbread recipe (6 Minutes to Make!)

Posted on October 4, 2013

I love that this recipe originated at a clothing store website. Yep, Free People, whose clothing I like a lot, but have never bought. My first ‘taste’ of their brand is delish! So if game day and chili are in your immediate future add these into mix and turn your family into fans.

There are so many things right with this recipe. These easy to make muffins are:

1. FAST! Seriously, in the time it takes the oven to pre-heat to 375 degrees, your batter is mixed and in the muffin tin ready to roll into the oven. An easy 20 minutes in the cooker and you’re done.

2. Gluten-free and vegan – Easy on the tummy.

3. MOIST – Not sure about you, but I love cornbread, but am constantly drying it out somehow. I think even my batter tends to be dry! Not this one. I think the key here is the almond milk, which I love for its heft and creaminess. The applesauce to bind in place of an egg helps too, I think.

Here’s what you’ll need (this list looks long because it includes bowls, spoons, etc. We aim for thoroughness as well as efficiency!):

6 minute gluten-free vegan moist cornbread muffins

  • 12 count muffin tin
  • spray olive or other oil
  • 2 medium sized bowls
  • 1 small bowl (for milk/vinegar)
  • 1 whisk or wooden spoon
  • measuring cup
  • measuring spoons
  • 1 cup organic unsweetened almond milk
  • 1 Tbs apple cider vinegar
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 2 cups ground cornmeal (choose fine or medium ground for best results)
  • 1 tsp sea salt (I use iodized sea salt for the nutrients)
  • 2 Tbs maple syrup
  • 1/4 cup organic unsweetened plain apple sauce
  • 1/4 cup olive oil


Optional adds for flavor texture: add one small can diced green chilis (shown), thawed frozen or fresh corn, or cheese if not vegan to the batter before pouring into muffin tin.

Here’s what you’ll do:

6 minute gluten-free vegan moist cornbread muffins6 minute gluten-free vegan moist cornbread muffins

  • Turn on oven to 375 degrees. (.5 minute)
  • Add vinegar to almond milk and set aside. (.5 minute)
  • Whisk or stir dry ingredients together: baking powder, baking soda, corn meal, sea salt (1 minute)
  • Whisk or stir wet ingredients together: maple syrup, applesauce, olive oil, then add milk/vinegar slowly (1 minute)
  • Add wet to dry slowly, and stir to combine. (.5 minute)
  • Add any optional tasty bits: green chili, corn, celery, onion, cheese if not vegan. (.5 minute)
  • Pour into prepared (spray oiled) muffin tin. Listen for the oven pre-heat ding and you’re ready! (2 minute)
  • Place in oven for 20 minutes or until toothpick comes out of largest muffin cleanly.
  • Cool on rack in tin for 10 minutes
  • Eat and enjoy!

Yields 12 medium sized muffins

6 Minute Gluten Free Vegan Moist Cornbread Muffins

6 Minute Gluten Free Vegan Moist Cornbread Muffins

  • Sara Laik

    This looks so yummy! Do you think you could do it without the baking soda/powder? I know it’s won’t rise, but are they crucial to the recipe? Thanks!

  • satsumadesignsbaby

    Hi Sara, thanks so much for stopping by!! I would definitely try it without the baking soda/powder. When you add the wet to the dry mix it usually ‘fizzes’ a bit because the vinegar is reacting with the powder/soda and as you say it won’t rise like a usual muffin. I am all for trying new methods that suit you best. I’m actually researching a yummy vegan/GF rice krispie treat right now and find myself asking these same questions. Thanks again and let me know how it goes! best, jen

  • Jenny

    what are your thoughts about an oil free version? or at least LESS oil?

  • satsumadesignsbaby

    Hi Jenny, thanks so much for stopping by! I think you could easily cut the oil in half to an 1/8 c olive oil and I am all for adjusting to your needs so if you like drop the oil altogether. There’s good moisture in the batter coming from the applesauce and almond milk/vinegar mixture. Dropping the oil will impact the consistency, but I say give it a try for a half batch and see if you like it. That way you won’t use up too many ingredients if it needs some tweaking. Best of luck and let me know how it turns out! :) jen

  • Middle East Momma

    Have to admit I was a bit skeptical at first, but it’s nearing the end of Lent (when I go totally vegan for 40+ days) and I was desperate for some baked goods so I gave it a try. They were great, even my 6-year-old son loved them as well! I reduced the salt to 1/2 tsp and added some sugar (I’m a Yank, I like my cornbread a bit sweet). First batch was already getting over-done at 15 mins, so I reduced heat to 350 for second batch and they were perfect, still done before 20 mins though. I used half olive oil and half corn oil as I live in the Middle East and we have very strong extra virgin olive oil (not like the mild stuff you get in the US) and I was afraid the olive taste it would overpower the recipe. Thanks a lot, this recipe really hit the spot and was super-easy!

  • satsumadesignsbaby

    Middle East Momma! LOVE your feedback and sounds like your adjustments work marvelously. So excited that your son likes them too. My kiddos need a little honey on theirs, but I’m thankful they like them too. Have a wonderful Easter with your family!!

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