Vegan Cornbread Muffins

Front shot of Vegan Cornbread Muffins in a plate with small fork
Close up shot of sliced Vegan Cornbread Muffins
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Who wants to share a pan of cornbread when you can have your cornbread muffin? These Vegan Cornbread Muffins are sweet and savory. Best of all, these vegan cornbread muffins are vegan and gluten-free. They're made with a unique gluten-free flour blend, oat milk, fine cornmeal, brown sugar, and maple syrup. These vegan cornbread muffins are moist, fluffy, and easy to make.

Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
8-12 persons



Preheat the oven to 350 °F.
Line a 12 cup muffin pan with muffin liners, spray them with nonstick cooking spray, and set aside
Whisk millet flour, brown rice flour, almond flour, tapioca starch, potato starch, and xanthan gum in a large bowl until smooth.
Mix in brown sugar, maple syrup, oat milk, vegan butter, and salt, just until combined.
Scoop the cornbread muffin batter into the prepared pan. Fill about 3/4 of the way full of each muffin liner.
Bake the cornbread muffins for 20-25 minutes until a toothpick inserted in the muffins comes out clean.
Let the cornbread muffins cool in the muffin pan for 10 minutes, then place them onto a wire rack to cool completely.

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