Vegan Cornbread Muffins Recipe

Calendar icon Published: Apr 16th 2022 by Sarah Leadon
Clock icon Last updated: Dec 18th 2024
Read time: 2 mins
Cuisine:
American
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Vegan Cornbread Muffins in a plate with small fork

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.

#Brunch #Diabetic Friendly #Gluten Free #Pescetarian #Vegan #Vegetarian #Side Dishes #Baking
Author: Sarah Leadon
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Serves
8-12 persons

Ingredients

  • 1/2 cup Millet Flour

  • 1/4 cup Brown Rice Flour

  • 1/4 cup Almond Flour

  • 2 tablespoons Tapioca Starch

  • 2 tablespoons Potato Starch

  • 1 teaspoon Xanthan Gum

  • 1 cup Finely Ground Cornmeal

  • 2 teaspoons Baking Powder

  • 1/2 cup Brown Sugar

  • 2 tablespoons Maple Syrup

  • 1 cup Unsweetened Oat Milk

  • 3 tablespoons Melted Vegan Butter

  • 1/4 teaspoon Fine Sea Salt

Instructions

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.

Nutrition Disclosure

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Author:
Senior Recipe Developer & Food Writer

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Sarah Leadon
Author:
Senior Recipe Developer & Food Writer

More posts by Sarah Leadon

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