Best 2 Vegan Cornbread Muffins Recipes

If you're craving a delicious and comforting dish, look no further than vegan cornbread muffins. These delightful treats are a delightful fusion of flavors and textures, providing a symphony of culinary sensations. Whether you're looking for a satisfying breakfast option, a savory side dish, or a delectable snack, these scrumptious muffins are sure to hit the spot. With a variety of recipes available, this article will guide you through the exciting world of vegan cornbread muffins, helping you create a culinary masterpiece that will tickle your taste buds and warm your soul.

Here are our top 2 tried and tested recipes!

VEGAN AGAVE CORNBREAD MUFFINS

Vegan Agave Cornbread Muffins image

This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.

Provided by smiithh

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup cornmeal
½ cup whole-wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
½ cup applesauce
½ cup soy milk
¼ cup agave nectar
2 tablespoons canola oil

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 31 g, Fat 5.4 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 13.1 g

VEGAN CORNBREAD MUFFINS

Vegan Cornbread Muffins image

Yummy and easy vegan cornbread muffin recipe.

Provided by Christa Miller

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup cornmeal
½ cup sorghum flour
½ cup brown rice flour
1 tablespoon baking powder
¼ teaspoon sea salt
1 cup unsweetened plain soy milk
¼ cup unsweetened applesauce
¼ cup pure maple syrup

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 48.5 g, Fat 1.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 340.8 mg, Sugar 10.9 g

Tips:

Use fresh or frozen corn kernels. Canned corn can be used, but it will not have the same fresh flavor.
Don't overmix the batter. Overmixing will make the muffins tough.
Fill the muffin cups only about 2/3 full. The muffins will rise as they bake.
Bake the muffins at a high temperature. This will help them to rise quickly and evenly.
Let the muffins cool for a few minutes before serving. This will help them to hold their shape.

Conclusion:

Vegan cornbread muffins are a delicious and easy-to-make snack or side dish. They are perfect for potlucks, picnics, or any other gathering. With just a few simple ingredients, you can create a batch of fluffy, moist, and flavorful muffins that everyone will enjoy. So next time you're looking for a quick and easy vegan treat, give these cornbread muffins a try.