vegan cornbread muffins
Updated on Apr 23, 2014
For a slightly sweeter, less healthy variation, I love adding another tablespoon of or so of honey.
prep time
10 Min
cook time
20 Min
method
Bake
yield
12 to 14 muffins
Ingredients
- 1 1/2 cups stone ground cornmeal, finely ground
- 1 cup fresh corn kernels
- 1/2 cup white whole-wheat flour
- 1/2 cup unsweetened apple sauce
- 2 tablespoons honey
- 1 - jalepeño, seeded and diced
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 cup almond milk or soy milk
- 1 tablespoon 1 tablespoon of lemon juice
How To Make vegan cornbread muffins
-
Step 1Preheat the oven to 350 degrees. Get a muffin tin. Use liners or grease with canola oil.
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Step 2Combine the cornmeal, flour, baking soda, and salt in a medium bowl.
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Step 3Place 1 tablespoon of lemon juice in a liquid measuring cup and add the almond milk or soy milk until the amount reaches 1 cup. Let the mixture sit for 5 to 10 minutes until the milk begins to look curdled. Mix together.
-
Step 4In a small bowl, mix together the milk, applesauce, and honey. Add the wet ingredients to the bowl of dry ingredients. Stir until they combine.
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Step 5Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup.
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Step 6Bake at 350 degrees for 20 minutes or until an inserted toothpick or knife comes out clean. For more healthy and delicious recipes check out One Medical's free e-book.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Muffins
Tag:
#Quick & Easy
Keyword:
#cornmeal
Keyword:
#muffins
Keyword:
#healthy recipe
Ingredient:
Rice/Grains
Diet:
Vegan
Method:
Bake
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