These Gluten-Free, Vegan Cornmeal And Jalapeno Muffins Are Easy To Make And Packed With Zesty Flavor

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We recently received a small bag filled to overflowing with jalapenos. This presented us with a conundrum — how do you make use of a pile of jalapenos before they go bad?

We wound up modifying a recipe that called for dairy, honey, and eggs, so we could make it our own. It’s easy to utilize flax eggs, vegan butter or margarine, maple syrup, almond milk, etc. This recipe calls for two jalapenos, so we have our future work cut out for us.

The addition of applesauce gives the muffins an amazing texture. Applesauce is our new favorite ingredient for creating a moist, but thick batter. Combined with the coconut sugar and maple syrup, it helps to add a lovely hint of sweetness to these spicy treats. Great for breakfast or a snack!

Vegan, Gluten-Free Cornmeal And Jalapeno Muffins


3 tablespoons melted vegan butter or margarine
1/3 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup coconut sugar
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 cup almond milk with 1 tablespoon rice vinegar added
1 cup cornmeal
1 cup gluten-free all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 medium jalapenos, chopped

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And now back to our recipe!


To make a flax egg, combine the ground flaxseed with the water in a small bowl. You can grind the flaxseed into a fine meal in your blender or food processor beforehand, if need be. Let the water and flax meal sit for about 15 minutes. It will achieve a slight, gelatinous texture.

Melt the vegan butter or margarine and pour it into a large mixing bowl. Add the applesauce, maple syrup, coconut sugar and flax egg. Stir thoroughly.

Add the sea salt, baking soda, and most of the jalapeno bits. Save a few of the jalapeno bits for topping the muffins. They’ll look extra pretty that way.

Pour in the almond milk/rice vinegar mix. The rice vinegar will cause the almond milk to curdle a bit. You’re emulating buttermilk here, so the curdling is a good thing.

Finally, add the cornmeal and flour. Keep stirring until the batter is thoroughly combined. The texture should be creamy, but thin enough to pour into muffin compartments.

Grease a muffin pan with extra vegan butter or margarine. You can also use olive oil. Pour the batter into each compartment, about 3/4 full. The muffins will rise a bit. You can decorate each muffin’s surface with an extra jalapeno bit, if you like.

Pop the muffin pan into your oven and bake at 350 degrees for about 20 minutes. The muffins should be slightly brown around the edges and appear firm. Remove them and let them cool for a few minutes.

Makes 12 delectable muffins. Serve as is, or with vegan butter, margarine, or cream cheese. You will love them! If you have any left over, wrap and store them on your counter for up to three days. Or just give some to friends…they’re sure to enjoy the flavor just as much as you will.

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