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Eat Well Nov. 3. 2015
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Best Corn Muffins

Nov. 3. 2015
Sides
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

Happy November! Yep, it’s officially fall and just like any ole’ season I’m totally embracing the change of the seasons and now since Daylight Savings Time was yesterday, enjoying the change in daylight. Anywho, naturally when I’m laying out the blog editorial calendar for the month, I think of what’s happening during this month, what will be inspiring to highlight, which questions of yours to answer, and of course what food holidays are coming up. If Thanksgiving isn’t considered a “food holiday”, I’m not sure what would qualify. Today I’m sharing something that’s often passed around our Thanksgiving table, a gluten free corn muffin that in my opinion have earned the title the Best Corn Muffins!

Muffins, to the max

If your family is like mine then we always serve corn in some fashion for Thanksgiving. Cornbread, creamed corn, corn hash, etc.; this year I wanted to reinvent the traditional cornbread that we often served and make this one gluten free so the entire family can enjoy! I promise you, your family and friends love them! If you’re wondering about the health benefits and nutrition behind corn, check out this blog post for the 411 where I chat about organic corn, gmo’s, and all that jazz.

 

Ways to enjoy these Best Corn Muffins:

 

Best Corn Muffins
Recipe Type: side, baked good
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10-12
A gluten free corn muffin with almond flour, corn, and can be made vegan with flax eggs.
Ingredients
  • DRY
  • 1/4 tsp sea salt
  • 1/4 cup almond meal
  • 1 cup fine cornmeal
  • 1 cup gluten free baking flour
  • WET
  • 2 whole eggs
  • 1 cup pureed frozen organic sweet corn
  • 1/4 cup [url href=”https://nutritionstripped.com/guide-to-nut-milks/” title=”Guide to Nut Milks”]almond milk [/url]
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 teaspoon baking soda
  • 4 tablespoons maple syrup
Instructions
  1. Preheat the oven to 350 degrees F. Grease well with coconut oil, a standard non-stick muffin tin or you can use a mini-muffin tin and bake several batches.
  2. In a small bowl, mix almond milk, apple cider vinegar, and baking soda to combine and set aside. This acts like buttermilk.
  3. To make pureed corn, simply heat the frozen corn and puree in a blender with an added 1/4 cup water. Blend until smooth. In another small bowl, whisk eggs, maple syrup, and the pureed corn until well combined. Stir this mixture into the almond milk mixture and set aside.
  4. In a large mixing bowl, combine cornmeal, gluten free flour mix, sea salt, and almond meal. Add wet mixture to this bowl and stir to combine. Using a large spoon, place about 2 tablespoons or enough to fill about 3/4 of the muffin tin, full. Repeat this will all muffin tin spots. Bake at 350 degrees F for 25-30 minutes or until the tops are golden brown and a tester comes out clean from the middle. Let cool completely on a plate or cooling rack.
  5. To store: place in a ziploc bag and keep at room temperature for 1 week or place in the [url href=”https://nutritionstripped.com/5-tips-store-leftovers-later/” title=”5 Tips to Store Leftovers for Later”]freezer[/url] for later.
Calories: 191 Fat: 4 Carbohydrates: 34 Sugar: 5 Fiber: 4 Protein: 6
Notes
Make it vegan: use a 2 flax eggs instead of 2 whole eggs, [url href=”https://nutritionstripped.com/vegan-egg-replacers/” title=”Vegan Egg Replacers”]here[/url].

Brands I use for this recipe: cornmeal and gluten free flour mix. I can’t wait to share the cornbread recipe this was inspired by, in my cookbook next year! Hint, hint, it’s a family recipe and it’s gooood.

YOUR TURN: What are your favorite spreads, dips, or condiments to eat with corn muffins? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

OPTIMIZE, YOU DESERVE IT! I work 1-1 with women just like you all over the world to help optimize their health, reach goals, feel and look amazing! Sign up here to chat with me about how we can work together and take the first step to make this your healthiest and happiest year yet.

xx McKel

p.s.

Comment below whether you like long blog posts for these recipes or short and sweet ones! I’m curating more recipes and trying to squeeze these here on the blog, but can’t produce long blog posts all the time- I’d love to hear your thoughts on what you like the most when it comes to getting recipes here on NS!

The Recipe

Serves 10-12

Print

Ingredients:

  • DRY
  • 1/4 tsp sea salt
  • 1/4 cup almond meal
  • 1 cup fine cornmeal
  • 1 cup gluten free baking flour
  • WET
  • 2 whole eggs
  • 1 cup pureed frozen organic sweet corn
  • 1/4 cup [url href=”https://nutritionstripped.com/guide-to-nut-milks/” title=”Guide to Nut Milks”]almond milk [/url]
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 teaspoon baking soda
  • 4 tablespoons maple syrup

Directions:

  1. Preheat the oven to 350 degrees F. Grease well with coconut oil, a standard non-stick muffin tin or you can use a mini-muffin tin and bake several batches.
  2. In a small bowl, mix almond milk, apple cider vinegar, and baking soda to combine and set aside. This acts like buttermilk.
  3. To make pureed corn, simply heat the frozen corn and puree in a blender with an added 1/4 cup water. Blend until smooth. In another small bowl, whisk eggs, maple syrup, and the pureed corn until well combined. Stir this mixture into the almond milk mixture and set aside.
  4. In a large mixing bowl, combine cornmeal, gluten free flour mix, sea salt, and almond meal. Add wet mixture to this bowl and stir to combine. Using a large spoon, place about 2 tablespoons or enough to fill about 3/4 of the muffin tin, full. Repeat this will all muffin tin spots. Bake at 350 degrees F for 25-30 minutes or until the tops are golden brown and a tester comes out clean from the middle. Let cool completely on a plate or cooling rack.
  5. To store: place in a ziploc bag and keep at room temperature for 1 week or place in the [url href=”https://nutritionstripped.com/5-tips-store-leftovers-later/” title=”5 Tips to Store Leftovers for Later”]freezer[/url] for later.

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Did you try it out?

Share Your Thoughts & Images

  • Mandy

    I will be making these SOON! I love cornbread but it is so hard to find a recipe that doesn’t call for massive amounts of sugar.

    I’m all for the short and sweet posts with the recipes.

    • Thank you for sharing about the recipe posts Mandy, I appreciate that! Hope you enjoy these 🙂

  • I’ve been following you for awhile on Instagram – love the photos but the thought of a great gluten free corn muffin brought me to your website – Lot of good stuff here!
    I just sent some of my friends a few of your posts – Thanks and keep it up!

    • Thanks for making the leap to come hang out on the blog! This is the place to be 😉 Can’t wait to see you make em’ xM

  • Fran Dalton

    Was going to make the corn muffins, you mention oat flour and brown rice flour but quantities don’t appear to be in the list of ingredients also I have polenta is it the same as cornmeal? Tks Fran

    • Updated and corrected the recipe, thanks for the catch! That was from a round 1 recipe test 😉

  • Shyla

    I really love the long posts! I love the opportunity to soak up any new nutrition knowledge I can find! You always make it so much more fun with the amazing recipes you present these nutritious ingredients with. But I also just love your recipes in general… so excited to try these!

    xo

    • Thank you for sharing Shyla! I appreciate the feedback on the posts too! Can’t wait to see you make these, I’m heating some up as we speak in the toaster oven for dinner 😉

  • Mallory

    Plan to make these soon! Is there a particular brand of gluten free flour mix that you recommend?

  • Annalea Walker

    So excited to try this! Looks foolproof to me, and I am a fool when it comes to baking of any sort. Does it pose a problem if the frozen corn has some excess water from thawing? Should that be taken into account when adding the 1/4 c. water for blending?
    Thanks : )

    • Great question Annalea! Oddly enough, these sound be fine even if you have an extra 2 tablespoons of water squeezed in from the frozen corn- corn meal is pretty absorbent and when in doubt, just bake a bit longer if this happens to you. Can’t wait to see you try them! xM

  • I looove this recipe and I can’t wait to make these muffins for my family this thanksgiving!! Thanks for sharing.

    I love your shorter posts. Ones with enough content to read in 1-2 minutes. The length of this one was perfect. Enough to get something out of it and still engage with the blogger…but not so long that you lose interest and scroll straight to the recipe! Thanks for always spending the time to share recipes with your readers!

    • Thank you for sharing your feedback Anna, I really appreciate it! Can’t wait to see you make these (share a picture so I can check em’ out) xM

  • Rebeca

    I love the look of these! I haven’t found a high quality gluten free baking flour, though (seems impossible over here). Do you have any idea which flour(s) I could use instead? If not, I will experiment!

    Like Shyla, I love the long posts with all the great information about nutrition. That said, I’m happy to read any post, short or long, and I totally understand they can’t always be long. Whatever you do, I’ll be reading!

    • Thanks for sharing Rebeca! I just updated the post with my favorite brands for these flours, I hope that helps! xM

  • I’m a sucker for corn muffins and love that these are gluten free as I’ve been struggling to eat less and less wheat. I’ve tried corn muffins with whole corn kernels and my daughter was not a fan, but your idea of pureeing the corn sounds like a twist that may be more pleasing to our tastes, I will definitely give this a try, I think I even have a bag of corn in the freezer right now.

    Short and sweet with the recipes is just fine by me, although I do enjoy your longer more informational posts about different foods and their health benefits, but certainly don’t need a lengthy post with every recipe. I’ve actually been struggling with the same thoughts, I have so many recipes to post but then get bogged down by the “story”, sometimes I just don’t have energy for more than the recipe and end up just not posting anything, sigh.

    • Hi Jen, thanks for sharing your feedback on both of these! I appreciate it. With pureeing the corn, it makes it taste sweet and gives great moisture in place of using a lot of extra oil. Thanks again and hope you and your little enjoy these! xx

  • I love cornbread but often find that its has loads of unhealthy fat in it! Im glad this recipe is full of whole, natural ingredients that make these muffins taste great!

    • Can’t wait for you to try them, the pureed corn helps with reducing the oils/fats typically found in baked goods!

  • Rebecca

    Made these the last night but they turned out inedible. They had that metallic taste of too much baking soda. I forgot to put the bs, vinegar, and almond milk together before adding them into the rest of the wet ingredients. Instead I just mixed all the wet ingredients at the same time. Could this be the source of the awful aftertaste? Does the “buttermilk” need to sit by itself for a while first? Could 1.5 tsp baking soda be a typo?

    Also, I think short and sweet posts with recipes are preferable. I personally usually just scroll through looking for the recipe anyway.

    • Hi Rebecca! Yes, it’s really important that the BS, vinegar, and milk are mixed together by themselves! The BS and vinegar react, that’s crucial. I’ve never had an issue with these so I have a hunch this might be the challenge. Hope it works for you next time! 🙂

  • I love your recipes and your short and long posts. I’m in favor of whatever works for you and continuing to be able to share these amazing recipes! Thanks 🙂

  • Laryssa

    Am definitely making these ASAP! As I do not have this flour at home, I plan to use all-purpose or whole wheat flour. Would either of those work as 1:1 substitutes for the gluten-free flour?

    Thank you for your fabulous, healthy recipes!

  • Shirley

    I love cornbread, glad to see a recipe that isn’t going to be oily. For a friend allergic to almonds, what is an alternative to the almond meal?

  • It is definitely corn muffin season… I just made some of my own but using corn flour, and I’ll probably use them in a stuffing for Thanksgiving! These look so yummie too, love almond meal. I like the idea of using frozen corn. XO

  • Cait

    I made these little corn muffins last night and they turned out great! I used the flax eggs and they worked well. Only needed to bake mine for 26 minutes. Thanks for the simple and healthy recipe!

  • Drew

    Hey Mckel! I made these tonight and they were very good. I used honey instead of maple syrup and i didn’t know if that would change the taste of the muffin. It kind of has a fishy but not fishy taste…didn’t know if I can only use maple syrup.
    Thanks!

    • Hi Drew- I’m not quite sure what would give this a fishy taste? Be sure to check all of your ingredients and only use fresh flours, etc.!

  • mac

    hi, at home I have all of these ingredients except for the gluten free flour… but I do have whole wheat flour. do you think I would be able to use that instead?

  • Irene

    The recipe is very good, but if you have a nut allergy, the almond milk and almond meal cannot be used. You can sub garbanzo bean flour, finely ground quinoa, etc. You may have to test a few times to see if an adjustment in the baking soda, or a tiny addition of baking powder, is needed to improve density issues. It’s worth a little experimentation if you eat them for breakfast almost every day, as I do.

  • These were yummy! I need to use finer corn flour next time because it was a little too textured/crunchy after baking. Also I like them a little more sweet. They had a nice rise and I got about 11 muffins.

    • Excellent! Next time try adding a couple tablespoons of maple syrup if you like em’ sweeter!

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