Best Easy Vegan Cornbread Muffins
The best sweet, moist, fluffy, and vegan cornbread muffins.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup quick oats (blended into a fine oat flour)
- 1/4 cup bread flour
- 1 cup canned corn
- 2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350° F.
- Add the cornmeal, oat flour, bread flour, coconut sugar, baking powder, and baking soda to a large bowl.
- Mix thoroughly to combine.
- Make a well in the center of the bowl, then add the nut milk, maple syrup, applesauce, and olive oil.
- Mix the wet ingredients to combine, then slowly mix the wet into the dry to form a smooth muffin batter.
- Gently fold in the corn.
- Evenly distribute the batter between 10 cavities of a lined or greased muffin pan.
- Bake the muffins for about 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool completely before removing them from the pan.
- Dig in and enjoy!
Notes
nomeatfastfeet.com