Vegan Corn Muffins

By Dr. Stephanie Gray

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings 12

Author Kelly Roenicke  Modified by IHHC

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 cup white spelt flour or a gluten free flour blend*
  • 3 Tbsps organic cane sugar
  • 3 1/2 tsps baking powder
  • 1 1/4 tsps sea salt
  • 5 Tbsps unsweetened applesauce
  • 6 Tbsps vegan buttery spread melted (I used Earth Balance Vegan Spread)
  • 1 1/8 cup non-dairy milk (I used So Delicious unsweetened coconut milk)
  • 1/2 cup corn kernels optional

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder.
  3. Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
  4. Stir ingredients until combined. Let the batter sit for a few minutes – you will see the baking powder react, and the batter will puff up.
  5. Gently spoon the batter into the prepared muffin tin.
  6. Bake at 350 degrees for 16-19 minutes. Allow the muffins to cool in the pan for a few minutes before removing.

Recipe Notes

If you use gluten free flour, use a lighter blend. You will also need to reduce the applesauce to 4 Tbsps.

Posted in Healthy Recipes