Easy Vegan Corn Muffins.
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!
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
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
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!