Description
These vegan cornbread muffins are soft, fluffy, and lightly sweet with a classic cornmeal flavor. They’re easy to make and perfect as a side dish, snack, or addition to soups and chili.
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, coconut oil (48g), or applesauce for fat free version
- 3 tbsp applesauce or plant based yogurt (45g)
- 1 tbsp white vinegar or apple cider vinegar (15g)
- 1 cup corn, drained (optional)
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a muffin tin well or line it with cupcake liners. Set aside.
- In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- Add the plant-based milk, vinegar, applesauce, optional corn, and melted vegan butter or oil. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake on the center rack for 15 minutes, or 16 minutes if using corn, until lightly golden and a toothpick inserted into the center comes out mostly clean.
- Allow the muffins to cool before removing them from the tin.
- Store loosely covered at room temperature overnight. Refrigerate or freeze leftovers in an airtight container for best freshness.
Notes
- For a fat-free version, use applesauce instead of vegan butter or oil.
- Gluten-free all-purpose flour can be used for a gluten-free variation.
- Optional corn adds texture and extra sweetness.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
