How to Make the Perfect Vegan Cornbread Muffins
American · Easy · 30 min · 12 servings
These golden vegan cornbread muffins are tender and slightly sweet with a perfectly crumbly texture achieved without any eggs or dairy. This vegan recipe uses a simple flax egg and plant-based milk to deliver classic Southern-style cornbread flavor in a convenient grab-and-go breakfast muffin.
Why this recipe works
This Vegan Cornbread Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 165 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 cup unsweetened oat milk
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Step by step instructions
Step 1: Prepare the flax egg and preheat
Preheat the oven to 400 degrees Fahrenheit and line a 12-cup muffin tin with paper liners or grease lightly with coconut oil. Mix the ground flaxseed with 3 tablespoons of water in a small bowl and set aside for 5 minutes until it becomes gel-like.
Step 2: Mix dry ingredients
In a large mixing bowl whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined. Make a well in the center of the dry ingredients.
Step 3: Combine wet and dry
In a separate bowl or jug whisk together the oat milk, maple syrup, melted coconut oil, and the prepared flax egg. Pour the wet ingredients into the well in the dry ingredients and fold together with a spatula until just combined. Do not overmix as this will toughen the muffins.
Step 4: Bake and cool
Divide the batter evenly among the 12 muffin cups filling each about two thirds full. Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- oat milk → any unsweetened plant-based milk such as almond or soy milk
- coconut oil → melted vegan butter for a richer more buttery flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter once the wet and dry ingredients are combined which creates dense tough muffins
- Opening the oven door before 15 minutes which causes the muffins to sink in the center
Nutrition facts
Per serving: 165 calories, 3g protein, 28g carbs, 5g fat, 2g fiber.
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