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Honey Sweetened Corn Muffins | Baked | Vegan Option | Oil-Free | Gluten-Free

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These gluten-free vegan Honey Sweetened Corn Muffins have just a hint of sweetness and a wonderful chewy texture.  These muffins go perfectly with a warm bowl of homemade vegan chili, soup, or snuggled beside a rainbow-filled salad. I purposely created these to not be overly sweet, with just enough sweetener to support the natural sugars found in corn. Bob and I enjoyed these almost daily last week while we slurped our soup to beat the winter chill. Warm soup, corn muffins, and winter … what a beautiful trio.

gluten-free diary-free honey sweetened corn muffins

I want to start off by pointing out that this isn’t a cornbread recipe. Instead, it’s a lovely muffin that houses sweet corn. The texture of these muffins is moist and chewy (thanks to the corn). The flavor of the muffins is moderately sweet with lovely pockets of sweet corn.  The key is to use organic (NON-GMO), good quality corn. If the corn doesn’t taste good before adding to the batter, it won’t improve much through the baking process.

Sweet Corn Kernels

gluten-free diary-free honey sweetened corn muffins

I can’t let a recipe squeak by without highlighting some of the main ingredients. Understanding why and how I use ingredients equals success in the kitchen. Success in the kitchen equals delicious and nutritious foods, which make for a happy soul.

Why I Use Oat Flour

Why I Use Buckwheat Flour

Whole Psyllium Husks

It’s that time… time to create some dirty dishes and reap the reward with these mighty fine-tasting Honey Sweetened Corn Muffins. blessings, amie sue

gluten-free diary-free honey sweetened corn muffinsIngredients

Yields 10 (1/2 cup batter per muffin)


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat the oven to 350 degrees (F) and prepare your baking pan.
    • I am baking the muffins in a silicone muffin pan; therefore I don’t need any oil or parchment paper to line it.
    • If you use any other type of pan, I recommend lining with muffin tins with cupcake liners so the muffins don’t stick.
  2. In the food processor, fitted with the “S” blade, combine the drained and soaked buckwheat, rolled oats, chia seeds, psyllium husks (not powder), maple syrup or honey, water, baking powder, baking soda, and salt to the food processor. Process until all the ingredients are broken down.
    • You can use coconut milk in place of the water for more moisture.
  3. Corn: You can add it to the food processor and just pulse it a few times to create little bits throughout the muffins, or you can hand mix it in, as I did.
  4. Slide the muffin tin in the center rack of the oven and back for 45 minutes or until done.
  5. Once done baking, remove the pan and dump the muffins onto a cooling rack. Do not keep it in the pan, or they can get soggy bottoms.
  6. Cut once cooled, and enjoy!


  1. Once cooled, you can store the muffins in an airtight container on the counter for a few days, or in the fridge for around 5 days.
  2. You can also keep them in the freezer, thawing at room temperature when you are ready to enjoy them.


gluten-free diary-free honey sweetened corn muffins

7 thoughts on “Honey Sweetened Corn Muffins | Baked | Vegan Option | Oil-Free | Gluten-Free

  1. Azna Dharini says:

    Can these be made raw vegan by omitting baking soda and baking powder and dehydrating? They look delicious.

    • amie-sue says:

      Good day Azna,

      Great question but one that I don’t know have a solid answer for. I haven’t tested it and without doing that, it’s hard to say how it would turn out exactly. It’s worth an experiment though! blessings, amie sue

  2. GG says:

    Hi Amie Sue,
    I assume I can replace the sweet corn with either dried cherries, dried apricots, raisins etc. or small pieces of candied ginger? Then, maybe I can sing the old son – “Muffin Man” or “Woman”. 😋
    What do you think (about the dried fruits not the song :))?

    • amie-sue says:

      Good day GG,

      You can make all of these adjustments AS LONG as you sing Muffin Man” or “Woman”. lol But in all seriousness, I don’t see why not. :) If you give any of them a try, please report back. blessings, amie sue

  3. Joanie says:

    Hi Amie Sue – these muffins are absolutely delicious. I left the corn out because I’m not a fan of corn, but agree they would be delicious with dried fruit or nuts. But just plain is amazing as well. Thank you for creating all these great recipes for us.

    • amie-sue says:

      Good morning Joanie,

      Thanks for the feedback. I am thrilled that you are enjoyed them even without the corn. :) I love the idea of switching up the ingredients that can be added too. Have a blessed and happy day, amie sue

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