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Gluten Free Jalapeño Cornbread Muffins Recipe

Gluten Free Jalapeño Cornbread Muffins Recipe

  • Author: Caroline Fausel


  • ½ cup unsalted butter or ghee, softened (1 stick)
  • ¼ cup honey
  • ¼ cup coconut sugar
  • 2 large eggs
  • 1 cup almond milk, unsweetened
  • 1 Tbs apple cider vinegar
  • 1 cup gluten free cornmeal
  • ¾ cup cassava flour
  • ½ cup arrowroot starch
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 medium jalapeños (divided)



  1. Preheat the oven to 350. 
  2. Line a muffin tin with paper or silicone liners
  3. Melt the butter and add to a medium size bowl. Add the honey, coconut sugar, and eggs. Whisk to combine. 
  4. In a separate bowl, combine the cornmeal, cassava flour, arrowroot starch, salt, and baking soda.
  5. Fold in the almond milk, apple cider vinegar and 1 finely diced jalapeño to the wet mixture. Add dry ingredients and mix until well combined.
  6. Pour the mixture evenly into the muffin tin and top with a thin slice of jalapeño (optional). 
  7. Bake for 18 – 22 minutes until tops are golden brown and a cake tester inserted comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, then move to a cooling rack.
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