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.
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!
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.
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.
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.
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.
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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Vegan Corn Muffins
- 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
- 3/4 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.
Nutrition facts are approximate.