Best Vegan Cornbread Muffins Recipe
Fluffy, golden, and full of rich corn flavor! These one-bowl vegan cornbread muffins bake in just 15 minutes and pair perfectly with any cozy meal.
Servings 12 servings
Calories 161kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoon water)
- ¼ cup vegetable oil (sub with other oil or melted vegan butter)
- 1 cup dairy free milk
Instructions
- Preheat oven to 425F and coat a muffin tray with oil spray. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.Add vegetable oil, dairy free milk, and prepared flax egg or store-bought egg replacer. Gently stir to combine, being careful not to over-mix the batter.
- Transfer to the greased muffin tray and bake for 15-18 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- When cooked, remove from the oven and let the muffins cool for a few minutes in the pan, then transfer to a wire rack until ready to serve or to cool completely.
Notes
Serve with vegan butter and a drizzle of maple syrup! Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
