Today I bring you my version of cornbread! Vegan, eggless, made without butter or dairy milk, bite-size, made in one bowl, and ready in under 30 minutes. These mini vegan cornbread muffins. Perfect for Thanksgiving or any time of the year!
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?
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.
Need more Thanksgiving recipe inspiration?
Start here: My Vegetarian Family Thanksgiving Recipes
Vegan Corn Bread Muffins
Easy, healthy, vegan, one bowl corn bread. No eggs, perfect every time.
Ingredients
- 1 1 /4 cups Stone Ground Cornmeal
- 1 cup Whole Wheat Pastry Flour
- 1/2 tsp salt 1 tbsp baking powder
- 3 tbsp organic cane sugar
- 1 cup unsweetened plant-based milk (use dairy milk if not vegan)
- 5 tbsp vegan butter or regular butter if not vegan
Directions
- Step 1 Preheat oven to 425 degrees.
- Step 2 Grease mini muffin tray or use muffin tin liners.
- Step 3 Place all dry ingredients in a medium size bowl, stir until combined.
- Step 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.
- Step 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!
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I like these with a little jalapeño peppers.
They are great that way too. I did make a few with a jalapeno slice on them with this batch actually.