These corn muffins are so yummy, you may just want to have one for dessert too!
- 1 teaspoon refined coconut oil
- 1/4 cup canned full-fat coconut milk
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons baking soda
- 2 cups frozen sweet corn, thawed to room temperature
- 2 tablespoons water
- 1/3 to 1/2 cup maple syrup (depending on taste)
- 2 eggs
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon sea salt
- Preheat the oven to 350 degrees Fahrenheit. Grease the wells of your muffin tin with butter-flavored or refined coconut oil.
- In a small bowl, mix the coconut milk, apple cider vinegar, and baking soda.
- Add the thawed corn, water, and coconut milk mixture to a food processor. Purée until smooth.
- Transfer the puréed mixture to a large mixing bowl. Add maple syrup, eggs, cornmeal, gluten-free flour, and sea salt. Stir until you achieve an even consistency.
- Use a large spoon to fill the muffin wells about 3/4 of the way. Bake for 18 to 20 minutes.
- Let the muffins cool for at least 5 minutes before removing from the pan.
For more allergy-friendly recipes, see:
- Allergy-Friendly Pumpkin Pie Chia Pudding Recipe
- Allergy-Friendly Whipped Coconut Cream Recipe
- Allergy-Friendly Mashed Potatoes Recipe
To learn more about how to host guests with food restrictions for the holidays (or any day), check out How to Host Guests with Food Restrictions.
Nadia Neumann is a nutritional therapy practitioner, author, and founder of Body Unburdened, where she helps readers adopt a holistically healthy lifestyle rooted in real food, natural beauty, and a healthy home by making it as simple as can be.