Rosemary Cornbread Muffins – GF/V

Calling all cornbread lovers! These Rosemary Cornbread Muffins are my current favorite snack and breakfast when I’m in a hurry. They’re incredibly easy to make and last up to 5 days in an airtight container on your counter.

Rosemary Cornbread Muffins

These flavorful muffins are so incredibly easy to make and require minimal ingredients. Here is exactly what I used:

• Yellow Cornmeal.
• Gluten-Free All-Purpose Flour.
• Baking Powder.
• Pink Himalayan Sea Salt.
• Coconut Sugar.
• Soy Milk.
• Fresh Lemon Juice.
• Kite Hill Yogurt.
• Flax Eggs.
• Vegan Butter.
• Fresh Rosemary.
• Agave.

If you’re not a fan of rosemary, you can replace it with another herb like thyme or remove it completely.

Vegan & Gluten-Free

It’s incredible how far vegan and gluten-free cuisine has come. With the help of vegan yogurt, vegan butter, gluten-free flour, and eggs made from flax seeds, I was able to create delicious muffins that taste and feel like “regular” muffins.

You can of course substitute any of these ingredients, though I hope you will choose the vegan alternative as there is no cruelty involved!

{If you like this recipe, you’ll love my BAKED OATS and my PUMPKIN BREAD.}