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buttered vegan corn muffins

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



  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*
Fat 6g9%
Saturated Fat 1g6%
Sodium 301mg13%
Potassium 218mg6%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 1.7mg2%
Calcium 84mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.