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Home » Side Dish » Easy Vegan Corn Muffins.

Easy Vegan Corn Muffins.

May 17, 2018 · Modified: Aug 15, 2023 by Kelly Roenicke · 16 Comments

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tasty vegan corn muffins

These easy vegan corn muffins are the perfect side to serve at a barbecue or Sunday dinner. These tasty muffins are light, delicious, and always disappear quickly.

gluten free vegan corn muffins

Sometimes, you just need a good corn muffin. Whether you’ve made a big pot of vegan chili, or if you’re hosting a family dinner, these vegan corn muffins are just the thing to serve on the side.

If you’re used to making cornbread with eggs and buttermilk, you might be surprised to learn that you can make tender and delicious corn muffins without those ingredients. Applesauce is used in place of the eggs, and a generous portion of baking powder is used to help these muffins rise.

The texture of these is just right, and kids and adults love them. Top them with vegan buttery spread or even a bit of your favorite jam.

We like to make these for Thanksgiving dinner – they go really well with mashed sweet potatoes, green bean casserole, and roasted carrots.

gluten free vegan corn muffins

Ingredient Notes

  • Sugar – These muffins are slightly sweet, due to the addition of organic cane sugar. You can try maple syrup if you wish, but the texture of the muffin may be slightly different. You could also use coconut sugar, but the color of the muffins will be darker.
  • Cornmeal – There are many different brands and types of cornmeal available. For this recipe, I recommend using a brand that is not too coarsely ground. A medium grind, like Bob’s Red Mill or Quaker brand will work the best for these muffins.
  • Non-Dairy Milk – You can use any non-dairy milk that works for your dietary needs. I recommend a neutral tasting non-dairy milk for the best flavor in these muffins.
  • Baking Powder – This is a key ingredient! Once you add the baking powder and stir the batter, you’ll see how the batter puffs up (check out the photo below). Gently spoon the batter into the muffin pan, and put them in the oven.
vegan corn muffin batter

Serving Suggestions

Serve these cornmeal muffins with:

  • Turkey Chili
  • Beans and Rice
  • Three Ingredient Black Bean Soup
vegan corn muffins

Storage

Store leftover muffins in an airtight container. They should stay fresh for about 4 days.

You can freeze these if you like – store in a freezer bag for up to 3 months.

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Recipe

easy gluten free vegan corn muffins

Easy Vegan Corn Muffins.

Kelly Roenicke
These vegan corn muffins are a delicious side dish to serve with a bowl of chili or bean soup. They're fluffy, tender, and so tasty!
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 18 minutes mins
Total Time 23 minutes mins
Course Side Dish
Cuisine Dairy Free, vegan.
Servings 12
Calories 182 kcal

Ingredients
 
 

  • 1 ½ cups yellow cornmeal
  • 1 cup white spelt flour or all-purpose flour, or a gluten free flour blend*
  • 3 Tablespoons organic cane sugar
  • 3 ½ teaspoons baking powder
  • 1 ¼ teaspoons sea salt
  • 5 Tablespoons unsweetened applesauce
  • 6 Tablespoons vegan buttery spread melted
  • 1 ⅛ cup non-dairy milk I used So Delicious unsweetened coconut milk
  • ½ cup corn kernels optional
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Instructions
 

  • Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners. 
  • In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.
  • Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
  • Stir ingredients until combined. Let the batter sit for a few minutes – you will see the baking powder react, and the batter will puff up. 
  • Gently spoon the batter into the prepared muffin tin. 
  • Bake at 350 degrees F for 16-19 minutes. Allow the muffins to cool in the pan for a few minutes before removing. 

Notes

If you use gluten free flour, use a lighter blend, like my homemade gluten free mix. You will also need to reduce the applesauce to 4 Tablespoons. 
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these if you like. Place in a freezer safe bag or container. They can be frozen for up to 3 months.

Nutrition

Calories: 182kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 301mgPotassium: 218mgFiber: 3gSugar: 4gVitamin A: 355IUVitamin C: 1.7mgCalcium: 84mgIron: 1.3mg
Keyword simple
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Ingrid Malone

    May 03, 2020 at 9:37 pm

    5 stars
    I finally get to have fluffy, moist cornbread again without getting sick. Sooo good!

    Reply
  2. Janet Calderon

    March 17, 2020 at 8:12 pm

    Thank you for this recipe. My daughter has several allergies. Do you have suggestions for replacing the milk? I cannot use the non dairy milks. Could I add more applesauce?

    Reply
    • Kelly Roenicke

      March 28, 2020 at 9:35 pm

      Water will work fine!

      Reply
  3. Janelle Kessler

    May 07, 2019 at 9:03 pm

    3 stars
    Very interesting. They look great ,but the baking powder is very prevalent and the cornmeal (organic) just sticks in your teeth. I will try again with more corn and some green chilis.

    Reply
  4. Gpapi

    February 06, 2019 at 7:29 am

    5 stars
    Great recipe! I replaced the sugar with a hand full of dates.

    Reply
  5. Mom of 2 boys

    November 19, 2018 at 9:19 pm

    Can I use regular all-purpose flour to this recipe?

    Reply
    • Kelly Roenicke

      November 26, 2018 at 12:15 pm

      Yes, you can!

      Reply
  6. Nancy

    June 08, 2018 at 11:44 am

    Is a gum needed for the gluten free version?

    Reply
    • Kelly Roenicke

      June 13, 2018 at 7:54 am

      No, you can use my gluten free blend, which is gum-free: https://theprettybee.com/make-your-own-all-purpose-gluten-free-flour-mix/

      Reply
  7. Kortney

    May 24, 2018 at 11:33 am

    Oh I do love a good corn muffin! This would actually be a great thing to have at a BBQ!

    Reply
    • Kelly Roenicke

      May 29, 2018 at 12:31 pm

      Yes, perfect for a BBQ! :)

      Reply
  8. Roger

    May 19, 2018 at 11:43 am

    5 stars
    Good comfort food!

    Reply
  9. Katie

    May 19, 2018 at 11:41 am

    5 stars
    Delicious recipe!

    Reply
  10. Terra

    May 17, 2018 at 5:07 pm

    I just want to say how appreciative I am of your nutrition facts you provide for each of your recipe. I have a type 1 diabetic child along with food allergies in my family and have to make everything from scratch and counting carbs is definitely a daily hassle we go through so having that easily available is so helpful! Thank you!

    Reply
    • Kelly Roenicke

      May 20, 2018 at 8:05 am

      You’re welcome, I’m so happy to help!

      Reply
  11. Julia Mueller

    May 17, 2018 at 10:15 am

    GIRL! You nailed these! I have all my pantry essentials to bake a batch of these..my family would devour them instantly!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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