Vegan Cornbread Muffins
Crispy on the outside, soft and fluffy on the inside, tasty cornbread muffins perfect for holiday meals, chili, or anything else you can think of.
Servings Prep Time
6muffins 15minutes
Cook Time Passive Time
20minutes 5minutes
Servings Prep Time
6muffins 15minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
Instructions
  1. Preheat your oven to 400° F.
  2. Make the vegan egg by combining 2 TB of oat milk and 1 TB of flax meal, then put in the refrigerator to set.
  3. In a mixing bowl combine flour, corn meal, sugar, baking powder, and kosher salt. Whisk until fully combined.
  4. In a separate bowl combine oat milk and olive oil. Whisk together, then add flask egg and gently whisk it in as well.
  5. Add the dry ingredients to wet ingredients and gently combine using a silicone spatula until a soft dough forms.
  6. Oil a muffin tin using vegan butter. This will make 6 large muffins.
  7. Fill muffin cups 3/4 of the way to the top of the tin.
  8. Bake in center rack of oven for 20 minutes or until tops are golden brown.
  9. Allow to cool in the tin for 1-2 minutes, once removed from oven and then gently transfer to a cooling rack and allow to cool for 2-3 minutes before serving.
  10. Serve with vegan butter and enjoy!

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