Say hello to your new lover. The companion to your cozy chili. The pillow for your sloppy joes. The home to your cream cheese and apple butter…Okay I’m done being a werido. SAY HELLO TO GLUTEN FREE MAPLE QUINOA CORNBREAD MUFFINS.
Aka healthy Autumn comfort food (is it Autumn or Fall??). Cornbread in itself is simply the best. I wish I could be more decriptive for you but these muffins are SIMPLY the gems of all muffins. No further explanation needed.
This recipe is extra special becasue I had to photograph them twice. Not only that but they got retested about three times before tasting just right.
You may be thinking I’m crazy but hear a girl out. The memory card on my camera broke right when I went to upload the photos for these babes. It was the most heartbreaking experience. Don’t ask me how or why this happened becasue anything tech related is BEYOND my brain. This all happened during the last week of my patient food service management rotation when I was literally hanging onto life by a THREAD. A very thin thread.
The weird thing is I didn’t dwell on it on in my usual unhealthy ways. I was pretty dissapointed because this meant re-shooting my best ever pumpkin turkey chili AND these muffins BUT I got over it fairly quickly. Heart broke then instantly accepted the circumstances because if that was the worst thing that happened to me all day…life really isn’t that bad ya know?
I got better lighting the second time around anyways since Saturday was a gloomy rain day (hint: best lighting for photos = overcast days! Thanks foodtography school!) and I knew the exact flow I wanted. Extra practice never hurt nobody.
Oh and also if you’re wondering, my rotation presentation went very well! It was such a crazy week finishing up in-service trainings, mini projects and wrapping up the presentaiton but somehow I pulled it off and my preceptor was so very proud! I am still figuring out some future blog posts on my internship and this profession path in general so stay tuned! (I tend to say that a lot but just hang tight my loves)
Back to this recipe. Because of the triple retesting (thanks gluten free baking!) AND double photoshoots…these muffins are even more near and dear to my heart. We’ve been through a lot and luckily they are DAMN delicious. I provided some key information below before diving into the recipe 🙂 I will be sharing my turkey chili recipe later this week SO you better get ready for the ultimate combo: Pumpkin Turkey Chili Cornbread Muffin Sadnwiches…uhh hello hunney. Longest title ever but you KNOW it sounds amaze.
Gluten Free Maple Quinoa Cornnbread Recipe Details
GF Flour: Have you heard that QUINOA FLOUR is a thing? I mean it seems like everything is a flour these days but quinoa flour has actually been around for awhile and I have been curious to bake with it ages! The Bobs Red Mill team was kind enough to send me some and one Fall season hit my mind instantly went to cornbread. You’ll only use a small amount in this recipe to balance out the cornmeal. Quinoa flour is totally gluten free and nutritent packed with protein and fiber rich carbs which you know I’m all about. It definitley has an earthy flavor but I love the light density it adds to this recipe.
Cornmeal: I used yellow medium grind cornmeal (via Bob’s brand) for this recipe and find it brings out the best texture. This is my personal preference but I suggest following the recipe with this grind first before branching out! Trust me friends.
Cashew Milk: Cashew milk is naturally a little more creamy than almond milk and LOVED what it did for this recipe. I actually tested it with Nutty Life’s (local cashew milk partnerhsip you know I adore) Chai Flavored Cashew milk and it added the best fall inspired flavors. BUT regular cashew milk or vanilla cashew milk will work just fine too.
USE DISCOUNT CODE: NUTRITIOUSKITCHEN at checkout to get 20% off nuttylife products 🙂
Coconut Oil: When it comes to the healthy fats in this recipe melted coconut oil works GREAT but melted butter is another option that would bring out a great flavor or vegan butter if that’s your jam.
Unsweetened Apple Sauce: The apple sauce adds amazing texture to these babes and helps balance out the heartiness from the quinoa flour and cornmeal. Plus it helps sweeten it up a little bit paired with the maple syrup! Make sure you use pure REAL maple syrup in this recipe, not the pancake syrup fake stuff.
- 1.5 cups medium grind yellow cornmeal
- ½ cup quinoa flour
- 2 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. cinnamon + ½ tsp. nutmeg
- 1 cup unsweetened vanilla, chai or plain cashew milk*
- ¼ cup coconut oil, melted or butter
- 1 egg
- ¼ cup maple syrup
- ½ cup unsweetened apple sauce
- Preheat oven to 400 degrees farenheit. Line a muffin pan with 12 liners and set aside. Mix together the dry ingredients in a small bowl and set aside. In a large bowl whisk togetehr the cashew milk, melted coconut oil, egg, maple syrup and apple sauce.
- Pour in the dry ingredeints and mix until well combined. Distribute evenly into 12 muffin liners and drizzle the tops with a little extra maple syrup or melted butter.
- Bake for 20-22 minutes. Make sure you don't over bake!
- Allow the muffins to cool IN THE PAN for 10 minutes then let cool on a rack. Serve with apple butter, favorite cream cheese or butter. So many options!
Muffins stay fresh in an air tight container for a few days or store in the fridge sealed up to 5 days and reheat in microwave or oven. You can also freeze the muffins and reheat in the microwave/oven!