• Prep Time: 25 minutes
  • Cooking Time: 15 minutes
  • Serves: 12

Egg-free and Dairy-free Corn Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 Tablespoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1 can (13.5 ounces) coconut milk, unsweetened and first pressing
  • 1/2 cup granulated sugar
  • 1/4 cup honey


Preheat oven to 400 degrees F. Line a muffin pan with paper liners. In a large bowl, combine flour, cornmeal, baking powder and salt. Set aside. In a smaller bowl, use an electric mixer to mix together coconut milk, sugar and honey. Pour the wet ingredients into the dry ingredients and gently mix together on low speed until combined. Using a spoon or a large scoop, portion out the muffin batter into prepared pan, filling each paper liner right up to the top. Bake for about 15 minutes or until the tops are golden brown. Allow to cool for a few minutes before removing from pan.

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