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Mini Corn Muffins (GF, DF)

  • Author: One Lovely Life
  • Yield: 24-36 mini muffins 1x


  • 3/4 cup cornmeal
  • 3/4 cup sweet rice rice flour
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 2 eggs
  • 3 Tbsp honey or pure maple syrup
  • 3 Tbsp coconut oil


  1. Mix together cornmeal, sweet rice flour, tapioca starch, baking powder, and salt. In a small bowl, whisk together almond milk, eggs, honey, and coconut oil. Stir the wet ingredient into the dry ingredients.
  2. The batter will be very thin (it might seem too thin). Scoop or pour into a mini muffin pan (greased or lined if using a metal pan, no greasing needed if using silicone).
  3. Bake at 375 degrees for 15-20 minutes, or till springy when you touch them.
  4. Let cool and serve with honey!