Easy Vegan Corn Muffins.

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.

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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.

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5 from 2 votes

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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!

Course Side Dish

Cuisine Dairy Free, Egg Free, vegan.

Keyword vegan corn muffins

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 12

Calories 182 kcal

Author Kelly Roenicke

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

1. Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners. 

2. In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.

3. Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.

4. 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. 

5. Gently spoon the batter into the prepared muffin tin. 

6. 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. 

Nutrition Facts

Vegan Corn Muffins.

Amount Per Serving

Calories 182 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Sodium 301mg 13%

Potassium 218mg 6%

Total Carbohydrates 26g 9%

Dietary Fiber 3g 12%

Sugars 4g

Protein 3g 6%

Vitamin A 7.1%

Vitamin C 2%

Calcium 8.4%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

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