These vegan cornbread muffins are an incredibly satisfying snack, or side. What's even better is that they're super customizable, so you can make them sweet or savory!
Cornbread (and by extension, cornbread muffins) are a staple in cuisine from the Southern United States. Even though I'm not from the South, cornbread muffins remind me a lot of my childhood.
Why is that, you might ask? I spent a chunk of my childhood living in the Philippines and there was a chain restaurant there called Kenny Rogers Roasters which served American food. While this restaurant chain has been dead for a while now in America, the brand expanded to Asia back in the 90's and is still going strong there to this day! Hence why you can find this seemingly random piece of Americana scattered around countries like the Philippines, Indonesia, and Malaysia.
I remember corn muffins being one of the staple items on their menu. And when I went vegan I knew one of the things I wanted to try and recreate (but without using animal products) was cornbread muffins.
This recipe optionally includes jalapeño peppers. Including these will turn the muffins into a flavor bomb making them sweet and spicy at the same time!
How to Make Vegan Cornbread Muffins
First, prepare 3 flax eggs by combining 3 tablespoons of flaxseed meal with 9 tablespoons of water. Let it sit for at least 5 minutes. You can do this either in the medium bowl where we're going to combine all the wet ingredients, or do it in a separate smaller bowl.
While waiting for the flax eggs to set, preheat the oven to 350 degrees F.
Once the flax eggs are ready, combine all the wet ingredients into the medium bowl. This includes the flax egg, applesauce, maple syrup, and almond milk. Mix them together well.
Combine the dry ingredients in the other larger bowl. This includes the whole wheat flour, cornmeal, baking soda, and salt. Include the chopped jalapeño peppers at this point as well if using.
Then combine the wet ingredients into the large bowl with the dry ingredients. Whisk or mix until a batter is formed.
Fill as many muffin tins as possible until they are ¾ full. You should be able to fill up 9-12 of them.
Bake for 20 minutes. Take out and let it cool for at least 10 minutes, and enjoy!
As a kid, I remember having corn muffins together with butter and it was such a tasty combination. So if you want to take your vegan cornbread muffins to the next level, I'd recommend having them together with some vegan butter.
Tips
- If you want a sweeter cornbread muffin, add ¼ cup of granulated sugar into the dry ingredients before baking.
- Similarly, if you don't want the cornbread muffin to be sweet, you can decrease the amount of maple syrup to just ¼ cup (or exclude it altogether). To compensate for the lack of sweetness and add some spice, use the optional chopped jalapeño peppers!
Vegan Cornbread Muffins
Equipment
- standard 12-well muffin tin (preferably non-stick)
- medium bowl
- large bowl
Ingredients
- 3 tablespoon flaxseed meal
- 1 cup almond milk unsweetened
- ½ cup applesauce unsweetened
- ½ cup maple syrup
- 1¼ cup whole wheat flour 190g
- 3 jalapeño peppers optional
- ¾ cup cornmeal 114g
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Prepare 3 flax eggs by mixing the flaxseed meal with 9 tablespoons of water and letting it set for at least 5 minutes.
- Preheat the oven to 350℉.
- Combine the wet ingredients in the medium bowl (flax egg, almond milk, and applesauce). Mix together well.
- Combine the dry ingredients in the large bowl (whole wheat flour, sugar, cornmeal, baking soda, and salt). Include the jalapeño peppers as well if using. Mix together well.
- Pour the wet ingredients into the large bowl with the dry ingredients. Whisk or mix until a batter is formed.
- Fill the muffin tins ¾ full with the batter. You should be able to fill up around 9 of them.
- Bake for 20 minutes. Then take out, let cool for 10 minutes, and enjoy!
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