Best Vegan Cornbread Muffins Recipe

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.

Course Side Dish

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 161kcal

Author Jenna Urben

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.

Nutrition