Tag Archives: egg free

Honey-Jalapeno Corn Muffins

Allergen Information: Gluten Free, Dairy Free, Egg Free.  Contains Tree Nuts (substitution given).

Honey Jalepeno Corn Muffins 2

Every good bowl of soup needs a matching muffin.  For me, this one hits the spot, especially with anything Mexican.  There’s a subtle, yet flavorful combination of sweet honey and spicy jalapeno.

We paired this muffin with our Savory Southwest Chili, but they would be perfect for any soup needing a extra kick.

The ground flax seed and almond mixture will act as your binding agent, like your egg would.  When you eat this corn muffin, you’ll be amazed at how fluffy and moist they are!

Here in South Carolina, we are preparing for our first snow this year, and we just made two batches of these along with two batches of soup to munch on the next few days…..

Muffin Collage

Honey-Jalapeno Corn Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup unsweetened almond milk (see note)
  • 1.5 T ground flax seed
  • ½ cup unsweetened applesauce
  • ½ honey (use local if possible!)
  • 1 cup corn meal (*ORGANIC important here!)
  • 1 cup gluten-free oat flour (see note)
  • 1 t baking soda
  • 1 t baking powder
  • ½ t salt
  • 1 jalapeno, seeds removed, & chopped
  1. Preheat oven to 375 degrees and line a muffin tin with 12 liners.
  2. Mix almond milk and ground flax seed in a small bowl and set aside for 5 minutes.
  3. Mix all dry ingredients together in a large bowl until combined.
  4. In a medium bowl, mix applesauce and honey. Stir until well combined.
  5. Add the almond-flax mixture to the applesauce and honey and stir.
  6. Slowly stir in the wet ingredients into the dry ingredients and stir until just combined.
  7. Fold in jalapenos.
  8. Distribute the batter evenly among the muffin tin.
  9. Bake for 20 minutes.
  10. Brush some honey on top of muffins while hot.
  11. Enjoy!
1. For nut allergies, feel free to substitute rice or hemp milk. I make my own almond milk, but you can buy it. Just make sure it is unsweetened for this recipe.
2. You can buy oat flour, but if you have a high powered blender, you can make your own out of gluten-free oats by putting them in the blender and blending on high for about 10 seconds. I find it easier to do that than to buy oat flour, since I don't use that very often.


Allergen-Friendly Apple Cinnamon Muffins

Allergen Information:  Free of top 8 allergens. Dairy, Egg, Nut, Tree Nut, Gluten, Soy free.  Contains coconut.

Gluten-free baking is tricky, it’s tough, and it’s time consuming.  But sometimes, you just hit the jackpot.

These muffins are incredible.  For my gluten-free friends (or heck, our dairy, egg, nut, or soy free friends, too), you really just won’t believe how tasty these are without the traditional ingredients.  For our other friends, you’ll be so surprised how hearty and flavorful food can be without some of the things you are used to!

I don’t know how to convert these to “regular” muffins because each ingredient plays a role in making the gluten-free flour work.  I challenge you to make these exactly like the recipe and be pleasantly surprised at how gluten-free can be amazing.  Maybe it’ll stop getting such a bad rap!

For those on the Elimination Diet, I hope these will breathe new life in your lungs.  I know how hard it is to find tasty treats without eggs, gluten, dairy, or tree nuts. For the Eos, hopefully you can adjust based to your ‘safe’ foods or have something to look forward to!

Between my husband, Beckham (the only one of our children who can eat these), and me, I know these won’t last long.  But if you are cooking these for one or two, feel free to pop them in the freezer and take them out as needed!  Enjoy!

Apple Cinnamon Muffins (Free of top 8 allergens & Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup maple syrup
  • ¾ cup applesauce
  • 1 flax egg (mix 1 T ground flax seed with 3 T of water & let sit for 5 minutes to gel)
  • ⅓ cup coconut oil, softened but not melted
  • 2 t gluten-free vanilla
  • 1½ cups gluten-free flour blend (I used Bob's Red Mill)
  • 1 t chia seeds
  • 1½ t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • ½ t sea salt
  1. Preheat oven to 350 degrees and line a 12 count muffin pan with silicone liners or paper liners.
  2. Make flax egg by combining 1 tablespoon of ground flaxseeds with 3 tablespoons water. Set aside for 5 minutes.
  3. In a large bowl, combine gluten free flour, chia seeds, baking powder, baking soda, cinnamon, sea salt.
  4. In another bowl, whisk together maple syrup, applesauce, flax egg, coconut oil, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Distribute the batter evenly in the muffin tin.
  7. Bake 18-20 minutes
  8. As soon as you can, take the muffins out of the muffin tin and place on a cooling rack to prevent further cooking