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Gluten-Free Corn and Broccoli Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Cakes, Muffins, Snack
Servings 6


  • 100 grams broccoli, cut very finely, plus 6 medium-sized broccoli florets
  • 130 grams (1 cup) white rice flour
  • 140 grams (1 cup) fine cornmeal
  • 3 tablespoons melted vegan butter
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup (250 ml) soy milk, plus 5 tablespoons
  • 80 grams tofu, crumbled
  • 1 tablespoon agave nectar


  • Pre-heat the oven to 180º. Oil 6 muffins cups or a 6 muffin pan.
  • In a large bowl, combine the flour, cornmeal, baking powder and salt.
  • In the bowl of a food processor, add the crumbled tofu and 5tablespoons of soy milk. Process until smooth and transfer the mixture to another bowl.
  • Add the butter, soy milk, agave nectar, and the finely cut broccoli to the tofu mixture. Mix well to incorporate.
  • Slowly fold the wet ingredients over the dry, being careful not to overmix. The batter will be thick, but that’s how it’s supposed to be.
  • Divide the batter among the muffin cups. When you’re done, insert one medium-sized broccoli floret in the center of each muffin (see pictures above).
  • Bake the muffins for 20 minutes, or until golden brown. Let them cool on the pan/cups for 10 minutes before unmolding and serving.
Keyword Gluten-Free Corn and Broccoli Muffins Recipe