I didn’t know vegan corn muffins were this delicious, just like those made with eggs. We had been eating those made with buttermilk and eggs before I became vegan. I had a feeling that they would taste bland and my family would not like them. To my surprise, these disappeared so quickly yet they still wanted more.
These muffins are, eggless and dairy-free. They are indeed perfect for people who are intolerant to eggs and dairy.
Furthermore, With only nine ingredients you can easily make these vegan corn muffins at home. They are sweet, creamy, moist, crispy, and filling.
I have substituted eggs and dairy with ground flaxseed and cashew milk.
You can use one tablespoon of corn starch or one and a half teaspoon Ener-G egg replacer and any plant milk instead. You can as well substitute coconut sugar with any sweetener of your choice.
Combine all the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Make a well at the center of the dry ingredients and add the wet components.
Whisk to combine well and scoop at least 2 ounces to fill 2/3 rds of the muffin tins. Bake at 350 degrees F for 20-25 minutes. Serve as desired.
These corn muffins can serve as an excellent accompaniment to soups or sauces. They can also be a great alternative to dinner rolls, and I believe you will love them.
Read more: Vegan chocolate chip muffinsPrint
Simple Vegan Corn Muffins
Simple but healthy vegan corn muffins that are great for breakfast or snacking.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- 1 cup yellow corn flour
- ½ Cup coconut sugar
- 1 Cup all-purpose flour
- ½ Cup coconut oil or any vegetable Oil
- 1 Cup cashew ((coconut milk or almond milk))
- 2 tsp baking powder
- 1 tsp flax seed ground
- 2 tsp lemon or lime juice
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F and lightly grease your muffin cups with vegetable oil or butter.
- In a large bowl combine corn flour, coconut sugar, all-purpose flour, and baking powder then mix.
- In another medium bowl, add the ground flax seed, cashew milk, coconut oil, lemon juice, vanilla and whisk to combine.
- Add the wet components to the dry ingredients. Whisk until together until it becomes smooth but don’t make it runny.
- Scoop at least 2-ounces of the muffin mix into the greased muffin tins, filling each at ⅔ full.
- Bake the muffins mixture for about 20-25 minutes, or until they are well cooked. Check if ready by sticking in a toothpick, if it comes out clean, then the muffins are done.
- Serve as desired. Enjoy
- These muffins can stay fresh if stored in an airtight container at room temperature for up to five days or one week in the refrigerator.
You can substitute coconut sugar with brown sugar or any other sweetener.