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Oil Free Vegan Corn Muffins

4.49 from 25 votes

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These Vegan Corn Muffins are the perfect accompaniment for your bowl of chili or soup, or to enjoy with your vegan barbecue! They are slightly sweet, moist, and full of corn flavor with the addition of whole corn kernels.

Basket of Vegan Corn Muffins

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There’s nothing like a hot piece of cornbread to accompany your favorite bowl of chili or soup! Moist and tender and lightly sweetened with maple syrup, these cornbread muffins are just perfect!

I’ve used equal parts corn meal and flour to produce the perfect cornbread texture.

Corn muffins never last long in my house. My family gobbles them up! And since these cornbread muffins are healthy, I have no problem with them indulging. They are whole grain, free of refined sugar, oil free, and have no preservatives that are often found in store bought cornbread.

You’d never know that they’re healthy, though. They’re just as delicious as other cornbread. And they’re so easy to make!

Basket of Vegan Corn Muffins


Did you know you can make corn muffins without eggs, milk, or oil? It’s easy! You just need a few ingredient substitutions.

  • Flour – I used whole wheat pastry flour to keep these whole grain, but light.
  • Corn Meal – I use a regular ground cornmeal. Using coarsely ground cornmeal will result in a crumbly corn muffin.
  • Soy Milk – or your favorite unsweetened non-dairy milk
  • Apple Cider Vinegar – mixed with the soy milk, this makes a buttermilk replacement
  • Maple Syrup – just enough to give a slight sweetness
  • Ground Flax Seed – when mixed with water, this forms a gel that is used as an egg replacement in vegan baking. It is also a great source of Omega 3 fatty acids.
  • Baking Powder – the rising agent in these muffins
  • Salt – to round out the flavors in the muffins
  • Whole Corn Kernels – optional, but I love the addition of these sweet kernels in my muffins. You can use frozen, thawed corn kernels, canned corn, or fresh corn.

How to make vegan cornbread muffins

These muffins are so quick and easy to make! You can mix up the batter in about 15 minutes.

Mix together the dry ingredients in a medium sized bowl, and the wet ingredients in a small bowl. Then add the wet ingredients to the dry ingredients and stir until just combined.

Spoon the batter into a silicone 12 cup muffin pan, and bake them for 15 minutes. If you prefer to bake the cornbread in a square pan, bake it for 20 minutes. Within about 1/2 hour you can have fresh, hot, scrumptious corn muffins!


  • Add a bit of diced jalapeno pepper for jalapeno corn muffins, add some chopped chives, or top with a bit of shredded vegan cheese.
  • Make it into cornbread instead of muffins by baking in a 9 inch square pan.
What do I serve with vegan cornbread?

Enjoy these vegan corn muffins with chili, baked beans, soup, a salad, your vegan barbecue , or anytime for a tasty snack. They’re even great with cup of coffee or tea at breakfast.

Can I make these corn muffins gluten free?

I have not tested this recipe with gluten free flour, but I have had good success with other baking recipes using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.

Can I use cupcake papers instead of a silicone baking pan?

Yes! Since these muffins are oil free, they will stick to regular cupcake papers, but I have had good luck using these parchment cupcake papers.

Why didn’t my corn muffins rise?

Check to make sure that your baking powder isn’t old. To test your baking powder, place a spoonful of it into a bowl. Pour boiling water over it. If it bubbles, it is still good; if not, it’s time to replace your baking powder.

How do I store cornbread muffins?

These muffins will keep for two or three days at room temperature. Be sure to place them in a bag or covered container so they don’t dry out. For longer storage, allow the muffins to cool completely, then place them in a freezer bag and freeze for up to 4 months.

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Basket of Vegan Corn Muffins
Vegan Corn Muffins

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Basket of Vegan Corn Muffins

Vegan Corn Muffins

Teresa Sklenicka
These Vegan Corn Muffins are slightly sweet, moist, and full of corn flavor with the addition of whole corn kernels. They are the perfect accompaniment to your bowl of chili or soup, or to enjoy with your vegan barbecue.

4.49 from 25 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Baked Goods
Cuisine American
Servings 12 muffins
Calories 129.5 kcal


  • 1 tablespoon ground flax seed
  • 3 tablespoons hot water
  • 1 cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup applesauce
  • ¾ cup corn kernels


  • In a small cup or bowl, mix together the ground flax seed and hot water. Allow to sit for several minutes to form a gel.
  • In another small bowl, stir the apple cider vinegar into the soy milk and set aside.
  • In a medium bowl, whisk together the cornmeal, whole wheat pastry flour, baking powder, and salt.
  • Add the flax seed mixture, maple syrup, and applesauce to the soy milk and stir. Pour this mixture into the bowl of dry ingredients and stir just to combine. Fold in the corn kernels. Pour the batter into a 12 cup silicone muffin pan or an 8 inch square baking pan lined with parchment paper. Bake at 400°F for 15 minutes for corn muffins, or 25 to 30 minutes for cornbread.


Serving: 1muffinCalories: 129.5kcalCarbohydrates: 26.8gProtein: 3.4gFat: 1.4gSodium: 232mgFiber: 1.9gSugar: 4.9gVitamin A: 85.42IUVitamin C: 0.48mgCalcium: 102mgIron: 1.57mg
Keyword baking, Corn, Easy, Oil Free
Tried this recipe?Let us know how it was!

Nutrition facts are approximate.

By on September 18th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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4 thoughts on “Oil Free Vegan Corn Muffins”

  1. 5 stars
    Just made this for the first time today. It was ready to eat before my soup, and it was disappearing fast. I had to intervene!!!! I added the corn kernels and it is delicious. I will definitely make it again. Thank you for making it oil free.


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