These easy vegan corn muffins are the perfect side to serve at a barbecue! These are light, delicious, and always disappear quickly.
Sometimes, you just need a good corn muffin. Whether you’ve made a big pot of chili, or if you’re hosting a barbecue, 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 vegan corn muffins. Applesauce is used in place of the eggs, and a generous portion of baking powder is used to help these muffins rise.
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.
Once you add the baking powder and stir the batter, you’ll see how the batter puffs up. Gently spoon the batter into the muffin pan, and put them in the oven.
After about 16 minutes, you’ll have delicious vegan corn muffins, ready to be served with a smear of vegan buttery spread. Or serve them with your favorite jam.
Disclosure: This post contains affiliate links.
Vegan Corn Muffins.
These vegan corn muffins are a delicious side dish to serve with a bowl of chili or bean soup. Fluffy, tender, and so tasty!
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup white spelt flour or a gluten free flour blend*
- 3 Tablespoons organic cane sugar
- 3 1/2 teaspoons baking powder
- 1 1/4 teaspoons sea salt
- 5 Tablespoons unsweetened applesauce
- 6 Tablespoons vegan buttery spread melted
- 1 1/8 cup non-dairy milk I used So Delicious unsweetened coconut milk
- 1/2 cup corn kernels optional
Instructions
-
Preheat the oven to 350 degrees. 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 for 16-19 minutes. Allow the muffins to cool in the pan for a few minutes before removing.
Recipe 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.
This recipe for vegan corn muffins is:
- made with simple ingredients
- light and fluffy
- easy to make ahead of time, and perfect for a potluck
I finally get to have fluffy, moist cornbread again without getting sick. Sooo good!
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?
Water will work fine!
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.
Great recipe! I replaced the sugar with a hand full of dates.
Can I use regular all-purpose flour to this recipe?
Yes, you can!
Is a gum needed for the gluten free version?
No, you can use my gluten free blend, which is gum-free: https://theprettybee.com/make-your-own-all-purpose-gluten-free-flour-mix/
Oh I do love a good corn muffin! This would actually be a great thing to have at a BBQ!
Yes, perfect for a BBQ! :)
Good comfort food!
Delicious recipe!
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!
You’re welcome, I’m so happy to help!
GIRL! You nailed these! I have all my pantry essentials to bake a batch of these..my family would devour them instantly!