Polenta Cornbread Muffins

Polenta Cornbread Muffins

Cornbread muffins made with polenta. Gluten-free, vegan, and lightly sweetened with coconut sugar. The perfect side dish at any meal!


Polenta Cornbread Muffins

No doubt Thanksgiving looked a lot different for families this year, but there is still so much to be grateful for! In trying to keep a semblance of tradition and normality even though I didn’t get to see my family, I made a few Thanksgiving dishes, and these polenta cornbread muffins were my favorite!

Polenta (aka corn grits) is a grainy, gluten-free texture used in the polenta dish. It is used interchangeably with corn meal, but the difference is that polenta is actually a dish in itself. Regardless, I used polenta to make these “cornbread” muffins! If you’re a texture person like me, you’ll love these!

It doesn’t have to be Thanksgiving or a holiday when you make these – they go with any meal and a lot of different dishes (albeit traditionally American or Southwest cuisine). But they also make a perfect grab-n-go breakfast or snack! I like drizzling a little big of honey or date syrup on the muffins for some added sweetness.

Other GF/VG Desserts you May Like: Pumpkin Chickpea Blondies, Cherry Pie Crumble Bars, Pumpkin Creamcheese Muffins

Baking Tips

A few tips for making these polenta cornbread muffins:

First, the mix is really easy to combine thoroughly. Don’t worry if the polenta absorbs some of the liquid when you add it to the dry ingredients – that’s supposed to happen!

Second, when you are filling the muffin tins with the mixture, pack them down a bit so that the mix holds together after baking. Letting them cool completely once they come out of the oven (as tempting as it may be to dive right in) helps with this too.

Polenta Cornbread Muffins

See them on Instagram: @naturally_natalieeng

Polenta Cornbread Muffins

Polenta Cornbread Muffins (GF + VG)

Naturally Natalie Eng
Slightly sweetened with coconut sugar, these cornbread muffins made with polenta are the perfect accompaniment to any meal. They also make a great grab-and-go snack! Try this as a side for your next dinner too!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Breakfast, Side Dish
Cuisine American, gluten-free, vegan
Servings 6 Muffins

Ingredients
  

  • 1 c. Polenta
  • 1/3 c. Coconut Flour
  • 1/4 c. Olive Oil
  • 3/4 c. Water
  • 1 tbsp. Coconut Sugar
  • 3/4 tsp. Baking Soda
  • 1/2 tsp. Himalayan Salt

Instructions
 

Recipe:

  • Preheat oven to 350 degrees.
  • Mix dry ingredients in a bowl. Once combined, add in wet ingredients.
  • Place mixture in a muffin tin lined with liners. You have to pack these in tightly so they hold together after baking!
  • Bake for about 22 minutes or until slightly browned on edges. Use a toothpick to test if needed!
  • Let cool and serve with honey or date syrup on top!

Notes

Recipe can easily be doubled!
Keyword Cornbread, Muffins, Polenta Muffins, Vegan

 

You can check out some of my other favorite fall recipes here: Medjool Date Caramel Apples, Cinnamon Sugar Delicata Squash. 

Questions? Comments? I’d love to know what you think! If you liked this pumpkin blondies recipe, please be sure to give it a 5 star rating in the comments below:)

If you like my recipes, make sure to follow my Pinterest and Instagram accounts for more! You can also view more recipes from Naturally Natalie Eng blog here.

Xx, Natalie

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