These Vegan Cornbread Muffins are soft, slightly sweet, and have a delightful golden crust, all without a drop of oil.
You may also like our Vegan Jalapeno Cornbread recipe.
When it comes to comfort food, cornbread muffins are a classic that pairs perfectly with chipotle pinto beans, Cuban black beans, veggie chili, or as a standalone snack. However, finding a vegan, oil-free recipe that delivers flavor and texture can be challenging. This recipe is also gluten-free and soy-free, and it is a meal prep favorite.
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Why You'll Love The Vegan Cornbread Muffins
- Oil-Free and Healthy: These muffins use unsweetened applesauce and plant-based milk to keep them moist without the need for oil. This keeps these tasty muffins low-fat.
- Versatile and Crowd-Pleasing: Perfect for a holiday feast, potluck, or quick weekday snack. Even non-vegans will rave about these muffins!
- Naturally Sweetened: Maple syrup provides a hint of sweetness without refined sugar.
- Meal Prep Favorite: These muffins freeze well in a freezer-safe bag. Put them on the counter to thaw, and then pop them in the toaster oven for 5 minutes, and you're good to go.
What You Need to Make These Yummy Muffins
- Cornmeal
- Gluten-free flour (or whole wheat flour works well if you're not gluten-sensitive)
- Baking powder
- Baking soda
- Salt
- Plain, unsweetened almond milk (or soy milk)
- Apple cider vinegar
- Maple syrup
- Apple sauce
In addition, you'll need a silicone muffin pan. I've tried a regular non-stick muffin pan, but it doesn't work well. I highly recommend the silicone variety if you want your muffins to pop out with ease and not stick to the pan or paper cup.
How to Prepare
Preheat your oven to 375°F (190°C).
Put all dry ingredients—cornmeal, gluten-free flour, baking soda, baking powder and salt—into a bowl and use a whisk to combine. Make sure there are no clumps of flour.
In a separate bowl, combine the wet ingredients: plain unsweetened almond milk (or soy milk), maple syrup, apple cider vinegar, and apple sauce. Stir or whisk to combine.
Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. If you see bubbles, that's a good thing. The apple cider vinegar reacts with the baking soda, and this will help your muffins rise and have that perfectly fluffy texture.
After combining the mixture, carefully spoon the batter into the muffin tin. Spread it as evenly as possible.
Bake for 20 to 25 minutes in a preheated 375°F (190°C) oven.
Remove from oven and let cool for at least 10 minutes before serving.
Step-by-Step
Enjoy these muffins with soup, chili, beans, a salad, or on their own. See serving suggestions below for more specific ideas.
Leftover muffins keep well in a sealed bag or airtight container in the refrigerator for up to four days. Or freeze in a freezer-safe container for up to three months.
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Pro Tips for Perfect Vegan Cornbread Muffins
- Pick Your Cornmeal: Use coarse cornmeal if you like more grit. For a finer textured muffin, use medium cornmeal.
- Use Fresh Baking Powder: If your baking powder is old, the muffins won’t rise properly.
- Don’t Skip the Vinegar: It may seem unusual, but apple cider vinegar is key for a fluffy texture. If you don't have apple cider vinegar, use white vinegar.
Serving Suggestions
Cornbread muffins are incredibly versatile! Here are some ideas to enjoy them:
- With Vegan Chili: The slightly sweet muffins balance the bold flavors of a spicy chili. These go well with our traditional veggie chili and our white bean chili.
- Beans: Cornbread and beans are the perfect pairing. Try them with Chipotle pinto beans, Cuban black beans, or our 7-minute black bean soup.
- Salads: This makes a nice addition to our Southwestern Salad in a Jar and our Taco Salad.
- Breakfast On-the-Go: Pair with a smoothie, coffee, or tea for a quick start to your day.
- Holiday Side Dish: Perfect for Thanksgiving, these muffins complement stuffing, garlic mashed potatoes, and garlicky kale.
- Picnics: Cornbread muffins are easy to pack for picnics and potlucks.
Frequently Asked Questions
Store these muffins in an airtight container in the refrigerator for up to four days. Alternatively, freeze them in a freezer-safe container for up to three months.
Absolutely! Pour the batter into an 8x8-inch parchment-lined baking pan and bake for 25 to 30 minutes at 400°F (or 205°C).
Eliminating oil from your diet can improve heart health, support weight management, and reduce overall calorie intake. With the right substitutes, like applesauce, you won’t miss the oil in these muffins. They’re just as moist and delicious as their traditional counterparts!
These vegan, oil-free cornbread muffins are proof that healthy baking doesn’t have to sacrifice flavor. Whether you’re making them for a family dinner, meal prep, or a casual snack, they will surely become a favorite in your home.
Related Recipes to Check Out
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Vegan Cornbread Muffins
Ingredients
- 1 ¼ cup cornmeal use coarse for gritty texture or medium for smoother texture
- ¾ cup gluten-free flour or whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cup plain unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- ⅓ cup apple sauce
- 3 Tablespoons pure maple syrup
Instructions
- Preheat your oven to 375°F (190°C).
- Put all dry ingredients—cornmeal, gluten-free flour, baking soda, baking powder and salt—into a bowl and use a whisk to combine. Make sure there are no clumps of flour.
- In a separate bowl, combine the wet ingredients: plain unsweetened almond milk (or soy milk), maple syrup, apple cider vinegar, and apple sauce. Stir or whisk to combine.
- Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. If you see bubbles, that's a good thing. The apple cider vinegar reacts with the baking soda, and this will help your muffins rise and have that perfectly fluffy texture.
- After combining the mixture, carefully spoon the batter into the muffin tin. Spread it as evenly as possible.
- Bake for 20 to 25 minutes in a preheated 375°F (190°C) oven.
- Remove from oven and let cool for at least 10 minutes before serving.
- Leftover muffins keep well in a sealed bag or airtight container in the refrigerator for up to four days. Or freeze in a freezer-safe container for up to three months.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Mixing bowls
- Whisk
- Spoon
- Nonstick muffin tin (recommend silicone muffin mold for best results)
Gigi & Sersie says
Very tasty and in the convenience of a muffin. I love to meal prep and freeze these for busy weeknights. Goes great with veggie chili.
Carrie R Brinegar says
This isn't a Daniel Fast recipe if it uses leavening agents, unless there are substitutes. Suggestions?
Gigi & Sersie says
Hi Carrie. Yes, that's correct. This is not a part of our Daniel Fast recipes. You'll want to look for those recipes that say "Daniel Fast Compliant." In terms of modifying this cornbread muffins recipe, you can omit the leavening agents, and it will taste just as good, but won't be as fluffy. The other muffin recipes that are Daniel Fast compliant are the apple cinnamon muffins and flourless blueberry millet muffins.