Vegan Corn Bread Muffins

Vegan Mini Corn Bread Muffins #myvegetarianfamily

Vegan Corn Bread Muffins

Corn bread.  Is it really bread? What makes a bread a bread? I was interested in making (and eating) corn bread but not interested so much in answering that question.  So after some time thinking it over, I decided to make my corn bread into a tiny muffin shape and while I was changing corn bread any way, I gave it a healthy makeover.  So here is corn bread that isn’t corn bread any more but tastes (and looks) better AND is vegan, eggless, made without butter or dairy milk, bite-size, made in one bowl, and ready in under 30 minutes.  Hooray for corn bread makeovers.

Vegan Corn Bread Muffins

Now that November is here, my recipe testing has begun for Thanksgiving.  These vegan cornbread muffins made the cut.  They are officially on the Thanksgiving menu.  Aren’t they cute?Vegan Corn Bread Mini Muffins #myvegetarianfamily

Easy, Vegan, Yummy, Homemade, Healthy Muffins

They start out with stone ground corn, add in a flour of your choice (gluten free if you want – I used whole wheat), a little sugar, and some vegan butter.  Mix them (but not too much), add in fresh corn kernels if that is your thing or add a sliced jalapeno on top.  I am making these for Thanksgiving but they also make a great snack, toss them in the lunch boxes or they go perfectly with my Homemade Vegetarian Chili.

Favorite Vegan Cornbread Muffins



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Vegan Corn Bread
Easy, healthy, vegan, one bowl corn bread. No eggs, perfect every time.
Vegan Cornbread Mini Muffins
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
  • 1 1/4 cups Stone Ground Cornmeal I use Bob's Red Mill
  • 1 cup Whole Wheat Pastry Flour
  • 1/2 tsp Salt
  • 1 tbsp baking powder
  • 3 tbsp organic cane sugar
  • 1 cup Soy, Rice, Unsweetened Almond, or coconut Milk If not vegan can use dairy milk
  • 5 tbsp melted vegan butter I use Earth Balance
Prep Time 10 minutes
Cook Time 20 minutes
Servings
mini muffins
Ingredients
  • 1 1/4 cups Stone Ground Cornmeal I use Bob's Red Mill
  • 1 cup Whole Wheat Pastry Flour
  • 1/2 tsp Salt
  • 1 tbsp baking powder
  • 3 tbsp organic cane sugar
  • 1 cup Soy, Rice, Unsweetened Almond, or coconut Milk If not vegan can use dairy milk
  • 5 tbsp melted vegan butter I use Earth Balance
Vegan Cornbread Mini Muffins
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 425 degrees
  2. Grease mini muffin tray or use muffin tin liners
  3. Place all dry ingredients in a medium size bowl, stir until combined
  4. Add vegan melted butter and milk of choice and mix by hand, do not over mix and do not use a mixer or blender
  5. Scoop one tbsp corn bread batter into greased muffin tin and bake in 425 degree oven for 20 minutes or until muffins are golden brown on top. Allow time to cool before serving or eating. Enjoy!
Recipe Notes

Recipe adapted from Bob's Red Mill

Option to add in 1 cup fresh or frozen corn kernels prior to baking or sliced fresh jalapeno on top of each muffin

 

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2 comments

  1. Robert

    I like these with a little jalapeño peppers.

    1. Tara

      They are great that way too. I did make a few with a jalapeno slice on them with this batch actually.

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