Vegan Cornbread Muffins
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.
Tender and golden vegan cornbread muffins with a lightly sweet flavor made without eggs or dairy.
Nutrition per serving
Ingredients
dry
binder
wet
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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