Vegan Cornbread Muffins
These are the best moist, tender vegan cornbread muffins you will ever taste, and the recipe is easy to make in under an hour!
Servings: 12 cornbread muffins
Ingredients
- 1 cup cornmeal (fine or medium ground) (160g)
- 1 cup flour (spelt, white, or gluten free all purpose) (120g)
- 3 tbsp sugar or xylitol (36g)
- 4 tsp baking powder
- 1 tsp salt
- 1 cup plant based milk of choice (240g)
- 1/4 cup vegan butter or coconut oil (48g), or applesauce for fat free
- 3 tbsp applesauce or plant based yogurt (45g)
- 1 tbsp white vinegar or apple cider vinegar (15g)
- 1 cup corn (optional), drained
Instructions
- 1. Preheat the oven to 350° Fahrenheit, or 177° Celsius.
- 2. Grease a muffin tin well, or line with cupcake liners. Set aside.
- 3. Stir cornmeal, flour, baking powder, and salt in a large mixing bowl until well mixed.
- 4. Stir in nondairy milk, vinegar, applesauce, optional corn, and melted butter or oil until just evenly mixed.
- 5. Divide muffin batter evenly among the prepared tins, filling each about two thirds of the way up.
- 6. Bake on the oven's center rack for 15 minutes (or 16 minutes if using corn), or until lightly golden and cooked through. To test for doneness, insert a toothpick into the center of a muffin. They are fully baked when the toothpick comes out mostly clean.
- 7. Let the vegan cornbread muffins cool before removing from the tins. Liners should peel off easily after a few hours too.
- 8. Once cooled, store loosely covered on the counter overnight. For best freshness, refrigerate or freeze any leftovers after a day in an airtight covered container.
Video
Notes
Vegan cornbread muffins are great for dinner with Vegan Chili or Cauliflower Soup.
Nutrition
Serving: 1cornbread muffin | Calories: 84kcal | Carbohydrates: 17g | Protein: 2.9g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 170mg | Potassium: 80mg | Fiber: 2.9g | Sugar: 0.6g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg