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 ½ cups yellow cornmeal
- 1 cup white spelt 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
Instructions
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Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners.
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In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.
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Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
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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.
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Gently spoon the batter into the prepared muffin tin.
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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.