Easy, Savory, Vegan Cornbread Muffins
These healthy vegan cornbread muffins are savory and rich, with a hearty texture and a hint of sweetness.
1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon coarse Kosher salt
2 cups oat milk
1 Tablespoon ground flax seed
3 Tablespoons molasses
1/4 cup refined sunflower oil
1 teaspoon apple cider vinegar
- Two mixing bowls
- Measuring cups & spoons
- A muffin tin or tins; enough for 12 muffins
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These simple, healthy, vegan cornbread muffins are savory and rich. Their hearty texture and hint of sweetness make them a perfect pairing for soups and stews.
Soak the flaxseed meal
Combine the flax meal and oat milk in a measuring cup or a small bowl, then set aside. Meanwhile, preheat the oven to 400° F and grease or line the muffin tin(s).
Combine the dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Break up any lumps of baking soda or flour.
Combine the wet ingredients
Add the sunflower oil, molasses, and apple cider vinegar to the oat milk mixture. Mix well to combine.
Add the wet ingredients to the dry ingredients
Add the wet ingredient mixture to the dry ingredients. Stir until combined; it's okay if the batter appears a bit lumpy.
Fill the muffin pan
Pour the cornbread muffin batter into the prepared muffin pan or pans. Distribute evenly to make twelve muffins.
Bake the muffins
Place the muffins into the preheated oven. Bake for about 20 minutes, or until a toothpick inserted into a muffin comes out clean.
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