Jalapeño Cornbread Muffins

Jalapeño Cornbread Muffins

Makes 12 muffins. You can leave out the jalapeño if you wish.

Helpful Hint: Gluten Free Version - Substitute Gluten Free Rice Flour for the Spelt Flour. Use Aluminum / Gluten Free Baking Powder


1 1/2 cups organic cornmeal
1/2 cup spelt flour, or gluten-free brown rice flour for a gluten free muffin*
2 tsp. baking powder (aluminum free)
1 tsp. sea salt
4 T. honey
2 T. melted coconut oil, and a little extra for greasing your muffin pan
1 1/2 cups non-dairy milk (almond, rice, or coconut)
1 cup organic corn kernels, fresh or frozen and thawed
1 jalapeno pepper, seeds removed and finely chopped (optional)


1. Grease muffin pan with coconut oil.
2. Mix dry ingredients together.
3. Mix wet ingredients together.
4. Combine dry and wet ingredients, and bake at 400 degrees for 20-25 min.

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