Allergy-Friendly Corn Muffin Recipe

Photo by Adobe/minadezhda

These gluten-free, dairy-free corn muffins are a delicious alternative to traditional dinner rolls.

12 standard-sized muffins SERVINGS

Ingredients

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

Directions

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:

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.

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These corn muffins are so yummy, you may just want to have one for dessert too!