Gluten-Free Vegan Jalapeno Cornbread Muffins

Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins

When it comes to comfort foods, there isn’t much better than carbs. Carbs and I do well together – even when I ate meat (sure was a long time ago) I could easily skip out on the meat and go for half a loaf of homemade bread. If my mom had made these yummy Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins I think I probably would have gone through half the batch before dinner time. Add spicy and cheezy to any recipe and I’m good to go.

In keeping with my “veggie recipe a day” challenge, today’s featured veg is the spicy jalapeño. Jalapeños are technically a fruit pod, but they’re used as vegetables in recipes so I’m including them in the recipe challenge. Capsaicin, the health-promoting compound in jalapeños, provides the spicy kick and has been found to have anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic properties. These pungent peppers are also a rich source of Vitamin C. They also contain Vitamins A, E and K.

Note: Jalapeño peppers are notorious for varying greatly in the level of heat they provide. Be aware of this when you’re making these muffins! Removing the seeds and pith really tones down the heat while leaving them in makes them much spicier so adjust depending on how spicy you like your food.

Gluten-Free Vegan Jalapeno Cornbread Muffins

 

Gluten-Free Vegan Jalapeño

Cheddar Cornbread Muffins

  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob’s Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • 1/4 cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.

In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.

In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.

Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.

Remove from oven and cool on a wire rack before serving.

Gluten-Free Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread Muffins

Gluten-Free Vegan Jalapeno Cheddar Cornbread

Gluten-Free Cheddar Jalapeno Cornbread Muffins

 

A little agave sprinkled over the muffins is divine – it makes them spicy-sweet and delicious.

Gluten-Free Vegan Cheddar Jalapeno Cornbread Muffins

Stay tuned for tomorrow’s recipe featuring a different veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 37 days of recipes, here they are:

Printable Version:

4.0 from 1 reviews
Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins
 
Author:
Serves: 16
Ingredients
  • 1-1/2 cups cornmeal
  • 1 cup gluten-free flour (Bob's Red Mill works well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup canola oil
  • 2 Tbs agave nectar or maple syrup
  • 2 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • ¼ cup vegan cheddar shreds (Daiya works well)
  • 2 Jalapeño peppers, diced and seeded (optional, leave some or all seeds for more heat)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk together non-dairy milk and apple cider vinegar and set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.
  4. In another bowl, combine canola oil, agave nectar or maple syrup, and milk mixture. Whisk till bubbly and well combined, then add to dry ingredients, stirring until combined. Fold in vegan cheddar and jalapeños.
  5. Spoon the batter evenly into an oiled muffin tray. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  6. Remove from oven and cool on a wire rack before serving.

 

2 thoughts on “Gluten-Free Vegan Jalapeño Cheddar Cornbread Muffins

    1. Jalapeño makes everything better in my book. I’m so glad you liked the recipe! By the way your peanut butter banana chocolate chip oatmeal pancakes made my mouth positively water! 🙂

Leave a Reply