One-Bowl Cornbread Muffins (Gluten-Free, Dairy-Free) - Real Food Whole Life

One-Bowl Cornbread Muffins (Gluten-Free, Dairy-Free)

November 4, 2016 (Updated on October 21, 2021)

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.

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

I don’t think so.

Cornbread muffins are so versatile, too, as they make the perfect side to just about any meal. Soups, stews, chilis, you name it. Cornbread muffins round out a meal and add a little something special.

This 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.

Muffins are a great baking project to do with kids, too, and I’ve been using this recipe as an after-school activity with Elle lately.

She helps me gather the ingredients from the fridge and pantry, cracks the eggs, stirs everything together, and helps to spoon the batter into the muffin tins.

There’s a bit of a mess to clean up at the end, but we it’s a really fun way to spend time together and she is thrilled to see the final results when they come out of the oven.

Plus we get to eat the results! Slathered with raw honey or jam, or just straight-up, these make the best snack. They 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.

I hope you’ll give these a try soon. Now let’s make some One-Bowl Cornbread Muffins!



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One-Bowl Cornbread Muffins (Gluten-Free, Dairy-Free)

Yield 12 muffins

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 coconut oil plus more for greasing the pan
  • 3 large eggs
  • 2 tablespoons honey
  • cup plain unsweetened almond milk (or any non-dairy milk)
  • 1 ½ cups 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 coconut 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 muffin pan.
  • Bake for 15-18 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Serve warm or cool completely and store or freeze.


*Make your own oat flour for this recipe by placing 1 ½ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online.
**Make sure your oats are labeled gluten-free if you want this recipe to be gluten-free.
Omit the honey for a completely sugar-free option.
Mix in 1/2 cup fresh or frozen, defrosted corn to the batter for extra texture.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!


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0 comments to " One-Bowl Cornbread Muffins (Gluten-Free, Dairy-Free) "

  • Kate

    Love these…have become a go to recipe when I feel like a treat 🙂 I throw in a handful of frozen blueberries. Delicious! Thank you for sharing the recipe.

  • DJ

    Coconut disagrees with me, so I swapped in 2 parts unsweetened applesauce to 1 part olive oil and added a wee bit extra salt and honey for my own taste. The result was great! Ate them with pumpkin chili. Next batch goes to a T Day stuffing: your recipe with pecans added. Mmmm.

  • Julia

    Sorry to be the annoying person asking about substitutions, but do you think that almond flour would work in lieu of oat flour?

    • Robyn Downs

      Julia, no problem. Yes, almond flour typically subs well for oat flour, and I bet it would be a yummy combo with the cornmeal. If you try it let us know how it turns out!

  • Donna Glosser

    I have brown rice flour – can I substitute it for the oat flour?

    • Robyn Downs

      Donna, brown rice flour is quite different than oat flour, and doesn’t substitute well. Almond flour or regular whole wheat four would work, though!

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