Introduction:

These Gluten-Free Cornmeal, Fig, and Orange Muffins are a perfect blend of flavor and nutrition, making them an ideal choice for breakfast, brunch, or a midday snack. The combination of sweet dried figs, zesty orange, and the satisfying texture of cornmeal creates a muffin that’s both hearty and refreshing. Not only are these muffins gluten-free, but they also bring the goodness of whole ingredients, offering a source of fiber and essential vitamins. The natural sweetness from the figs paired with the citrusy brightness of orange zest provides a delightful contrast to the savory cornmeal base, creating a muffin that is as unique as it is delicious.

Whether you’re someone with dietary restrictions or simply looking for a healthier muffin option, this recipe is perfect for everyone. It’s easy to prepare, making it an excellent choice for busy mornings when you need something quick yet satisfying. The ingredients come together seamlessly, delivering a soft, moist muffin with a golden-brown top and a burst of citrus with every bite. Whether you’re enjoying them fresh out of the oven or storing them for later, these muffins promise to be a new favorite in your gluten-free recipe rotation.


Ingredients List:

For the Cornmeal Muffins:

  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup coconut sugar (or any preferred sweetener)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dried figs, chopped
  • 1/4 cup orange juice (freshly squeezed)
  • Zest of 1 orange
  • 1/2 cup almond milk (or dairy-free milk of choice)
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract

For Optional Topping:

  • 1 tbsp coarse sugar (for a crunchy topping)

Step-by-Step Instructions:

  1. Muffins Preparation:
    Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. In a small bowl, combine the chopped dried figs with a tablespoon of gluten-free flour to prevent them from sinking to the bottom of the muffins during baking. Set aside.
  2. Cooking:
    In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, combine the orange juice, orange zest, almond milk, melted coconut oil, eggs, and vanilla extract. Stir until the wet ingredients are fully incorporated. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped figs.
  3. Final Touches:
    Spoon the muffin batter into the muffin tin, filling each cup about 2/3 full. If desired, sprinkle the coarse sugar on top of each muffin for an added crunch. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

  • For extra moist muffins, be sure not to overmix the batter. Stir just until combined for a light, tender texture.
  • If you prefer a more pronounced orange flavor, feel free to add extra orange zest.
  • Use fresh, high-quality dried figs for the best flavor and texture. If you’re using very hard figs, soak them in warm water for 10 minutes before chopping.
  • Make sure to measure the cornmeal and flour correctly, using the spoon-and-level method to avoid dense muffins.

Recipe Variations:

  • Vegan Option: Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use a dairy-free milk alternative.
  • Nut-Free: Swap the almond milk for a seed-based milk like sunflower or pumpkin seed milk.
  • Spiced: Add 1/2 tsp cinnamon or nutmeg for a warm, spiced twist.

Serving Suggestions:
These muffins are perfect for a quick breakfast alongside a fruit salad or a hot cup of tea. You could also serve them with a dollop of dairy-free yogurt or a drizzle of honey for extra sweetness. For a balanced snack, enjoy one with a handful of mixed nuts or a smoothie.

Storage & Reheating Instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can freeze them for up to 3 months. To reheat, warm them in a preheated oven at 300°F (150°C) for about 5 minutes, or microwave for 15-20 seconds.

Nutrition Information (per muffin, estimated):

  • Calories: 180
  • Protein: 3g
  • Fat: 8g
  • Carbs: 26g
  • Fiber: 3g
  • Sugar: 12g
  • Key vitamins: Vitamin C (from orange), Vitamin A (from orange zest)

Health Benefits:
These muffins offer several health benefits thanks to their wholesome ingredients. Cornmeal is a good source of fiber, which aids digestion and promotes satiety. Figs provide a natural source of potassium, which is essential for heart health and muscle function. The vitamin C from orange zest supports immune function and skin health. These muffins are also free from gluten, making them suitable for those with sensitivities or celiac disease.
Health benefits of cornmeal.

If you are looking for an alternative gluten-free breakfast recipe, check this.

Cost Estimation:
The cost per serving for these muffins is approximately $1.50 to $2.00, depending on the ingredients you choose. To save on costs, you can buy dried figs and almond milk in bulk or grow your own oranges if you have space!