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Raspberry Corn Muffins (Vegan and Gluten-free)

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Raspberry Corn Muffins (Vegan and Gluten-free)
14 muffins Easy
Total: Active:
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Ingredients (10)

  • 1 cup almond or soy milk
  • 1/2 cup applesauce
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons flax meal mixed with 6 tablespoons water
  • 2 cups gluten-free all purpose flour
  • 1/2 cup raw cane sugar or agave
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1-1/2 cups fresh super sweet corn (about 2 ears)
  • 1 cup fresh or frozen raspberries
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Stuck inside due to a severe weather alert and tornado warning, I decided to create a nutritious and healthy muffin recipe using fresh corn for an original recipe for this contest.
Unfortunately my original idea for cornbread muffins with fresh raspberries was cut short when I couldn’t find any cornmeal in the kitchen. Armed with gluten-free flour, raspberries and fresh sweet corn, I opted instead for what you see here: Raspberry Corn Muffins, vegan and gluten-free! Light, moist and not too sweet, they are full of fresh corn and berries—quite delicious.


  1. 1Preheat oven to 350F.
  2. 2Mix milk, applesauce, vanilla and flax mixture together in a large bowl.
  3. 3Sift flour, sugar, baking powder and salt together; add to wet just until combined.
  4. 4Fold in fresh corn kernels and raspberries, divide amongst greased muffin pan.
  5. 5Bake 25-30 minutes or until an inserted toothpick comes out clean.
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