Originally published July 2020; Updated February 21, 2021
Allergens: vegan, gluten free, nut free, naturally sweetened
Makes: 15 muffins
Prep time: 15 minutes
Cook time: 20 minutes
This might be one of the easiest and tastiest corn bread recipes out there. The first time I made these I ate nearly all of them. They are superb!
I saw Ambitious Kitchen post her version of these corn bread muffins and thought to myself I need to create my own vegan version. So, here they are! Enjoy, because they will go fast.
These are the perfect summer BBQ addition. Or try them with chilli or soup in the colder months.
They can even be adapted to make a traditional loaf of corn bread. See my notes below.
Cornbread Muffin Recipe
Ingredients:
Dry:
- 1 cup cornmeal
- 1 cup oat flour
- ¼ cup white rice flour
- 2 teaspoons baking powder
- ¼ teaspoon salt (+ more flaked sea salt for sprinkling on top)
Wet:
- 1 cup plant milk (I’ve used almond milk and oat milk. Both work great)
- 2 flax or chia eggs (2 tablespoons ground flax or chia seeds and 6 tablespoons water)
- 1 teaspoon apple cider vinegar
- ¼ cup maple syrup
- ¼ cup of melted vegan butter (or oil)
- 1 can whole corn kernels
Instructions:
- Make the flax egg and let sit for at least 15 minutes.
- Pre-heat the oven to 375F.
- Mix all the dry ingredients in a large bowl.
- Mix all the wet ingredients in a large bowl.
- Add the wet bowl to the dry bowl and stir to combine.
- Grease your muffin tins and scoop about a ¼ cup of the matter into each muffin tin.
- Sprinkle a little bit of sea salt on top of each muffin (optional).
- Bake for 15-20 minutes (depending on your oven) or until a toothpick comes out clean. And enjoy!
Notes:
- If you’re going to make this in a loaf pan instead, increase the cooking time to 30-40 minutes and use a shallow loaf pan instead of a deep pan, so that everything cooks evenly.
Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.
