These delicious, sweet, and savory vegan cornbread muffins are the perfect addition to a savory plant-based meal or just a tasty snack.
These are the best vegan cornbread muffins recipe.
I loveeee cornbread! It’s the perfect amount of sweet and savory to me.
I know there is a big debate in the cornbread world.
Are you team savory cornbread or team sweet cornbread?
I am hands down team sweet. I’m sorry for all you savory lovers out there. However, you could easily cut down the sugar and make these more of a savory recipe.
I think everyone needs a good dairy-free cornbread recipe up their sleeve and this one will do that for you.
Why is cornbread not vegan?
Some of you may be asking why in general cornbread isn’t vegan. This is because it uses egg and often times butter.
This is easily fixed using golden flax seeds for an egg replacer.
You want to use the golden one so you don’t see the flakes of flax. If you don’t care about that then go ahead and use whatever kind you have.
Then you just need to buy some vegan butter. My favorite is the country crock plant-based butter.
Everything else in the cornbread recipe should be vegan already.
These vegan cornbread muffins are just as easy and tasty as the jiffy cornbread mix.
I grew up eating the jiffy cornbread mix. That is where my love for cornbread started.
Until I realized I can make an even better and just as easy recipe for cornbread.
Can these be vegan gluten-free?
Yes, you can use your favorite all-purpose gluten-free flour and make sure your cornmeal is gluten-free.
All cornmeal is gluten-free, however, it can be processed with wheat flour so make sure to read the labels.
What do you need for these easy vegan cornbread muffins?
- all-purpose flour
- yellow cornmeal
- baking powder
- vegan milk
- vegan butter melted
- flax seeds *golden preffered
How do you make these vegan muffins?
Preheat the oven to 400 degrees.
Line or grease a 12 muffin tin and set it aside.
Take a medium bowl and combine the dry ingredients and stir.
Take a medium liquid measuring cup and combine the wet ingredients.
Mix the dry and wet ingredients and stir until combined.
Take a muffin scoop and scoop even amounts of batter until the muffin’s tins are full.
Bake for 10-12 minutes until a toothpick comes out clean, don’t overbake.
If you want just an 8×8 cornbread recipe give this one a try. It’s INCREDIBLE!
Want some other delicious vegan muffin recipes?
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup vegan milk
- 1 TB vinegar
- 1/4 cup vegan butter melted
- 1/4 cup oil
- 1 TB golden flax seed + 2 TB water
- Preheat the oven to 400 degrees. Line or grease a 12 muffin tin and set it aside.
- Take a small bowl and combine 1 TB of ground golden flax seed with 2 TB water and set aside.
- Take a medium bowl and combine the dry ingredients and stir.
- Take a medium liquid measuring cup and combine the wet ingredients, plus the flaxseed egg. Mix the dry and wet ingredients and stir until combined.
- Take a muffin scoop and scoop even amounts of batter until the muffin's tins are full.
- Bake for 10-12 minutes until a toothpick comes out clean, don't overbake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 320mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 3g
The calories are computer generated and may not be 100% accurate.