Tender, moist, with just a touch of sweetness, these gluten free cornbread muffins come together easily in just one bowl and make the perfect side dish for chili, soups, stews, or just as a snack!

Overhead shot of a cornbread muffin drizzled with honey on a white background.

About These Gluten Free Cornbread Muffins

Is there anything better than a perfectly tender, slightly sweet, warm-from-the-oven cornbread muffin?

I think not.

Truly, cornbread muffins are so versatile, and make the perfect side to just about any meal.

From soups & stews, to hearty chili, and and more, cornbread muffins round out a meal and add a little something special.

I particularly love these muffins served with my go-to vegetarian chili or turkey chili.

This gluten free version is particularly easy to throw together (only one-bowl required!) and bakes in under 20 minutes, making it totally doable on a busy weeknight.

Slathered with honey or jam, or just straight-up, in addition to making a great side, these also make the best snack.

Tip: These muffins also freeze well, so you have make them ahead and then grab a few from the freezer to go with dinner any night of the week.

Overhead shot of a cornbread muffin on a white plate on a white background.

Process & Tips

This easy muffin recipe couldn’t be simpler to make!

I love that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) to a minimum.

You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, and then they’re off to bake for 18-25 minutes.

Really, the hardest part about this recipe is just waiting for them to cool for those final 5 minutes before tearing them open & taking that first bite.

Enjoy them cold from the fridge, at room temperature, or warmed up with a little melted butter (traditional or plant-based), nut butter or honey drizzled on top.

How to Store & Freeze Leftover Muffins 

Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.

Past 4 days you’ll want to freeze any leftover muffins.

I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months.

If you live in a high humidity environment, I recommend refrigerating your gluten free dairy free cornbread muffins after baking.

Overhead shot of cornbread muffins with honey on a white background.

Best Types of Flour for Gluten Free Muffins

There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and accessible (even if you don’t have a specialty store nearby) I use gluten free oat flour.

You can make your own gluten free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms. 

Or purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online. 

Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.

This Recipe Is…

Overhead shot of a cornbread muffin drizzled with honey on a white background.

Key Ingredients

Refined coconut oil: Use refined coconut oil to avoid these muffins tasting of coconut. Any neutral flavored oil such as avocado or canola may also be used.

Oat flour: Oat flour is easily one of my favorite gluten free flour choice. You can either look for it in your local store, or make your own (see my instructions above on how). Make sure it’s specifically labeled gluten free.

Cornmeal: Look for fine or medium grind for the best texture.

Baking soda & baking powder: Together, with the eggs, the baking soda and baking powder help these gluten free muffins rise.

Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

Overhead shot of a cornbread muffin drizzled with honey on a white background.
4.75 stars (4 ratings)

Gluten Free Cornbread Muffins (One Bowl!)

Fresh out of the oven, One-Bowl Cornbread Muffins (Gluten-Free, Dairy-Free) are tender, slightly sweet, and perfect as a side or on their own.


  • cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
  • 3 large eggs
  • 2 tablespoons honey
  • cup plain unsweetened almond milk, or non-dairy milk of choice
  • 1 ½ cups gluten free oat flour
  • 1 cup finely ground yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt


  • Heat the oven to 350F.
  • In a large bowl, whisk together the oil, eggs, honey and almond milk until smooth.
  • Add the oat flour, cornmeal, baking powder, and salt, stirring until just combined.
  • Spoon 2-3 heaping tablespoons of the batter at a time into a greased or lined muffin pan.
  • Bake for 15-18 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool for 5 minutes in the pan, then remove to a rack to cool completely.

Nutrition Information:

Serving: 1 (of 12), Calories: 153kcal, Carbohydrates: 23g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 47mg, Sodium: 118mg, Potassium: 118mg, Fiber: 2g, Sugar: 2g, Vitamin A: 68IU, Vitamin C: 0.02mg, Calcium: 72mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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