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Sweet Vegan Cornbread Muffins

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To me, one of the most delicious and satisfying foods in the whole world would have to be cornbread.  Honestly, what’s not to love? It’s a little sweet, a little savory, and it’s bread. It’s perfect with a bowl of chili or all on it’s own. Cornbread, I will love you until the day I die! (Ok, now things are getting weird.)

Ahem…

A quick side note before I get into the nitty-gritty on how to make these muffins:

When it comes to creating recipes, my goal is to offer…

  • Excellent tasting food made with not only the most nutrient-dense ingredients possible, but also with ingredients that are friendly to those with all sorts of dietary preferences and needs.

AND

  • To create recipes that are quick, easy and approachable!

Which is why I’ve created two different versions of these super scrumptious cornbread muffins; one that contains wheat gluten and one that does not.  Either way, they’re both completely vegan and completely irresistible.

So if you have a get together coming up where cornbread muffins are a MUST, then please give one of these two recipes a whirl.  Pick which version makes the most sense for your group and then get your taste buds ready for some warm, hearty and delicious sweet cornbread!

This is how you make them:

1. First, preheat your oven to 350 degrees.  Then, line 13 spots amongst two muffin pans with paper muffin liners.  Set these aside.

2. Next, add the ground flaxseed and water to a mixing bowl and give it a little stir.  Allow this mixture to sit for 3 minutes.

3.  Meanwhile, in a separate bowl stir together the flour(s), cornmeal, baking powder and salt.

4.  After those 3 minutes are up, add the flour mixture, almond milk, maple syrup and oil to the bowl containing the flaxseed mixture and stir until just combined. Best not to over mix or you may get tough muffins.

5.  Evenly divide the batter amongst the lined spots on the muffin pans. I like to use an old fashioned ice cream scoop for this job!

6.  Bake muffins in your preheated oven for 20 – 22 minutes or until a toothpick inserted down the center comes out batter-free.

7.  Serve warm with your favorite butter alternative!

I hope you love these Sweet Cornbread Muffins as much as we do!

Sweet Vegan Cornbread Muffins

Sweet Vegan Cornbread Muffins 

Sweet cornbread lovers - come one, come ALL! Get your taste buds ready for some warm, hearty and delicious sweet cornbread!
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Course: Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cornbread Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

Sweet Vegan Cornbread Muffins

  • 2 Tb. Finely Ground Flaxseeds
  • 5 Tb. Water
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup All-Purpose Flour
  • 1 1/4 cup Corn Meal
  • 4 tsp. Baking Powder
  • 1 tsp. Salt
  • 1/2 cup Pure Maple Syrup
  • 1 cup Unsweetened Original Almond Milk
  • 1/4 cup Canola Oil organic, if possible, to avoid GMO's

Gluten-Free Sweet Vegan Cornbread Muffins

Instructions

  • First, preheat your oven to 350 degrees.  Then, line 13 spots amongst two muffin pans with paper muffin liners.  Set these aside.
  • Next, add the ground flaxseed and water to a mixing bowl and give it a little stir.  Allow this mixture to sit for 3 minutes.
  • Meanwhile, in a separate bowl stir together the flour(s), cornmeal, baking powder and salt.
  • After those 3 minutes are up, add the flour mixture, almond milk, maple syrup and oil to the bowl containing the flaxseed mixture and stir until just combined. Best not to over mix or you may get tough muffins.
  • Evenly divide the batter amongst the lined spots on the muffin pans. I like to use an old fashioned ice cream scoop for this job!
  • Bake muffins in your preheated oven for 20-22 minutes or until a toothpick inserted down the center comes out batter-free.
  • Serve warm with your favorite butter alternative!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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