Go Back
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


  • 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



  • 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!


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