Vegan Cornbread Muffins

Vegan Cornbread Muffins Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


1 cup + 2 Tbsp Yellow Cornmeal (176g)

1 cup + 3 Tbsp All Purpose Flour (150g)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 cup Soy Milk (240ml) or Almond Milk

1 Tbsp Apple Cider Vinegar

1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water

1/2 cup Vegan Butter (112g)

1/2 cup Light Brown Sugar (100g)

2 Tbsp Maple Syrup

2 Tbsp Coconut Oil

1 and 1/2 cups Whole Sweet Corn Kernels Canned


1Preheat the oven to 350°F (180°C).

2Add the yellow cornmeal into a mixing bowl and then sift in the all purpose flour. Add the baking powder, baking soda and salt.

3Add the apple cider vinegar to the soy milk and set aside.

4Prepare your flax egg by mixing 1 tablespoon flaxseed meal with 3 tablespoons hot water and allowing to sit for a minute to become gloopy.

5Add the vegan butter to a pot and melt it and then add in the light brown sugar and whisk until the sugar is dissolved. Remove the pot from the heat and whisk in the soy milk and apple cider vinegar mix, maple syrup and coconut oil and add to the dry ingredients along with the flax egg.

6Using a hand whisk remove any lumps from the batter.

7Add the whole sweet corn pieces and mix in.

8Spray a muffin tray with non-stick spray and then divide the batter evenly between the muffin cups.

9Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

10Allow to cool for a few minutes before removing them from the muffin tray and placing on a wire cooling rack to cool completely.

11Serve with vegan butter and some maple syrup.

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