By: Author Soniya Saluja
Posted on - Last updated:
73 Comments
These Vegan Cornbread muffins are moist, delicious, healthy and fluffy. It is healthy and contains NO preservatives or refined sugar here. This recipe is very easy to make them from scratch and are an excellent addition for brunches, lunch boxes, picnics and parties too!
How do you make cornmeal muffins?
These moist cornbread muffins are made with simple dairy-free ingredients including agave and coconut oil. A Wonderful light and fluffy muffin with great flavor. You can use stonegrounder cornmeal, gluten-free baking flour or whole wheat flour. Substituting regular milk with Almond milk can make this recipe completely Vegan! You can serve it warm or cold, it is delicious either way!! These Vegan Cornbread Muffins are gluten-free and contain no refined sugar. Time to throw away the market bought cornbreads and give this a try.
Bitesize corn Muffins are a Craze with kids and non-messy
I have two boys that are super energetic and want to run around the house. They also participate in swimteams and have swim practice almost daily. You would want to feed them these cornbread muffins rather than store bought bites and similar snacks as these are way healthier. They need the energy to be active and ofcourse I still want them to be energetic and keep swimming. These Vegan Cornbread muffins are a great way to provide them a quick snack that is non-messy and delicious to ensure that they are eaten in a jiffy. I too need energy with the 5 day Swim practice and 2-day swim meets! Vegan Cornbread Muffins to the rescue.
So my boys have a sweet tooth, just like their MOM, and love baking with me. I am surprised that I don't know why I did not share this Vegan Cornbread muffins recipe with you earlier. A really simple and easy recipe and very pleasing! It doesn’t get much better than these One Bowl Cornbread Muffins ;) They’re vegan, refined sugar-free, and they take just minutes to make!
What can I eat these Cornbread Muffins with?
Cornbread is usually a hit during thanksgiving and goes well with the spread. These Vegan Cornbread muffins can be eaten for breakfast, brunch, lunchtime snack or as a side with some soup/chili or a nice stew. You can also pair it up with coffee or tea at breakfast. Whichever way you decide to serve this Cornbread muffin, you won’t be disappointed!
Ilove one bowl baking recipes! They’re so fast to prep, and there are fewer dishes to wash. For this Cornbread muffin recipe, you’ll whisk together everything and then you’re ready to spoon the batter into your muffin tin. I just used my ice cream scoop to make the job quick and easy.
R2 even made this corn muffin for one of his history project Colonials food day and scored full marks. The kids were able to relish this in school including the kids with food allergies. He was so excited about the response he received from his classmates and his favorite history teacher (MrsC)
Is cornbread muffins supposed to be dry?
Traditionally cornbread muffins are supposed to be a bit crumbly, but I love them moist. If you have small kids, you may want to keep it a bit moist to avoid the mess that dried cornbread muffins can make. Imagine the cleanup that you may have to do after your kids drops it on the floor or carpet.
How long do cornbread muffins last?
These Vegan Cornbread muffins are usually eaten fresh, however if you have to make them ahead of time. they can lat for 1-2 days when you wrap it in a plastic wrap and leave it in out at room temperature. This ensures that you dont need to warm them when you have to eat them. If you want to preserve it for a longer duration, you can store it in the fridge for around a week. Warm them up for a few seconds and they should be as fresh as they can be.
What ingredients do I need to make Vegan Cornbread Muffins
- Stone grounded cornmeal
- Gluten-free baking flour or Whole wheat flourwill work too!
- unsweetened Applesauce that you can just make at home if you have apples in your fruit basket
- Agave or maple syrup
- Almond Milkor any milk you like
- Coconut oilor olive oil you have on hand
- Muffin tray size:This recipe makes 12 regular size muffins - you can even use 12 hole mini muffins (36 mini muffins)
Much like our Vegan date and walnut loaf cake & Mini Baked Churros Donuts, these Vegan Cornbread Muffin ( No-refined sugar) are insanely good and insanely easy to make! You don'tneed a mixer, wooden spoon only, and ONE bowl. These cornbread muffins are very moist. Just sweet enough so next time you are thinking of what to do with the cornmeal that'ssitting in your pantry Just make this :D
How can I make cornbread muffins in Instant Pot?
Making the cornbread in an instant pot is yet another yummy for your egg bites tray!!!
- Put mixture in holes about half full
- Cover with a double layer paper towel
- Then cover and seal with aluminum foil
- Put 1 cup water in pressure cooker
- Use trivet with handles. On trivet place covered egg bites tray
- Put into electric pressure cooker / Instant Pot / Mealthy.
- Pressure cook on high for 13 minutes and natural release for 15 minutes.
- Manually release the rest of the pressure.
- Open lid and remove the bites after a few minutes (maybe 3-4) and place on rack to cool.
- Serve it warm and enjoy !
Vegan Cornbread Muffins Recipe
Vegan Cornbread Muffins (No-Refined sugar)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Vegan Cornbread muffins are moist, delicious, healthy and fluffy. It is healthy and contains NO preservatives or refined sugar here. This recipe is very easy to make them from scratch and are an excellent addition for brunches, lunch boxes, picnics and parties too!
Ingredients
- Cornmeal - 1 cup
- Whole-wheat pastry flour - 1 cup
- Baking soda - 1 teaspoon
- Salt - 1 teaspoon
- Applesauce - 1-1/2 cup
- For vegan any dairy free milk - 1 cup milk
- Agave nectar/ or maple syrup - 1/2 cup
- Coconut oil /olive oil - 2 tablespoons
Instructions
Oven Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl. stir in the applesauce.
- Add milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven
- Insert a toothpick or small knife in the crown of a muffin comes out clean, 15 to 20 minutes
Instructions for Instant Pot
- Put mixture in holes about half full
- Cover with a double layer paper towel
- Then cover and seal with aluminum foil
- Put 1 cup water in pressure cooker
- Use trivet with handles. On trivet place covered egg bites tray
- Put into electric pressure cooker / Instant Pot / Mealthy.
- Pressure cook on high for 13 minutes and natural release for 15 minutes.
- Manually release the rest of the pressure.
- Open lid and remove the bites after a few minutes (maybe 3-4) and place on rack to cool.
- Serve it warm and enjoy !
Notes
For gluten free version.. use Bob's mill Gluten free flour instead of whole wheat flour
