Jan 02, 2017

Gluten-free, Oil-free, Vegan Corn Muffins!


Yes, yes, yes! I finally nailed it. Do you know how long I’ve been working on a recipe for corn muffins that don’t: fall apart, taste like chalk, are too crumbly, are dry, are too hard…. ? And on, and on. Well, a really long time actually. I lost count of the years!!! Baking without using oil and wheat is a definite challenge and I’ve mastered it pretty well. But corn muffins/corn bread is another story. Until now. These guys have a great “crumb.” That’s a baking term that means the texture is nice. 🙂 They’re moist and have the prefect sweetness. I brought these to a New Year’s Day party and they were a hit! They paired perfectly with the collards and black eyed peas.

Speaking of the New Year, what are your plans? I have many. Mostly it will be about nurturing higher states of consciousness. I will also be focusing more on my writing. Screenwriting in particular. I’m excited!

Happy New Year!





Gluten-free, Oil-free Corn Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 12 muffins

A great addition to the dinner table! Great with a hot bowl of chili!


  • 2/3 cup corn meal
  • 2/3 cup corn flour (masa)
  • 2/3 cup buckwheat flour (I use organic light buckwheat flour which you can find on Amazon)
  • 3 TBS minimally processed, granulated sweetener of your choice (I used coconut sugar)
  • 3 TBS tapioca starch
  • 1 TBS baking powder
  • pinch sea salt (optional)
  • wet:
  • 1½ cups unsweetened, plant-based milk (I used soy)
  • ¼ cup + 2 TBS raw cashew butter
  • 1 TBS ground flax + 3 TBS water


  1. Preheat oven to 400° F.
  2. Lightly oil a 12-count muffin tin (or use cupcake papers)
  3. Combine the ground flax with the water and set aside.
  4. Mix all dry ingredients together in a mixing bowl.
  5. Combine the milk with the cashew butter and mix well (I used a mini blender for this but you can do it by hand. Just make sure it is well mixed). Add the flax mixture and stir.
  6. Add the wet ingredients to the dry and mix well.
  7. Scoop batter into the muffin tin. Using an ice cream scoop makes the job easier. Fill almost to the top.
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  9. Let cool and enjoy!
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5 responses to “Gluten-free, Oil-free, Vegan Corn Muffins!”

  1. Susan Wright says:

    I just yesterday make fork over knives corn muffins with apple sauce it stayed well together and tastes great. I try this one next time

  2. Susan Wright says:

    yep, and a made chili to eat with it

  3. Dru says:

    Woowhoo! Another recipe with buckwheat flour! Such a wonderful crumb! (Btw-Made several batches of your chocolate goji berry breakfast muffins over the holidays! Another one of your awesome recipes using buckwheat flour.)
    Would love to make these today, but am out of cashew butter. Would raw almond butter work?

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