Vegan Cornbread Muffins

Rachel Pharlain


For a slightly sweeter, less healthy variation, I love adding another tablespoon of or so of honey.

☆☆☆☆☆ 0 votes
12 to 14 muffins
10 Min
20 Min


1 1/2 c
stone ground cornmeal, finely ground
1 c
fresh corn kernels
1/2 c
white whole-wheat flour
1/2 c
unsweetened apple sauce
2 Tbsp
jalepeño, seeded and diced
1/2 tsp
baking soda
1/2 tsp
2 Tbsp
nutritional yeast
1 c
almond milk or soy milk
1 Tbsp
1 tablespoon of lemon juice


1Preheat the oven to 350 degrees. Get a muffin tin. Use liners or grease with canola oil.
2Combine the cornmeal, flour, baking soda, and salt in a medium bowl.
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.
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.
5Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup.
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 <a href="">One Medical's</a> free <a href=">.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegan
Other Tag: Quick & Easy