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🌽 Vegan Cornbread Muffins
Ingredients
- 5 tablespoons vegan butter Measure, then melt. I did this in the microwave.
- ¼ cup sugar
- ½ cup aquafaba
- 1 cup vegan milk of your choice soy, oat, almond, etc.
- 1 cup white wheat flour
- ⅔ cup white cornmeal
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup finely chopped green onion
- 1 cup corn kernels Fresh, frozen, or canned (drained) is fine.
Instructions
- Heat the oven to 425° F and line your muffin tin.
- In a large bowl, mix the melted vegan butter, sugar, and aquafaba until the sugar dissolves.
- Add the vegan milk, flour, cornmeal, baking powder, salt, and baking soda and mix again until well combined.
- Fold in the onion and corn kernels.
- Divide the mixture between your lined muffin tins, filling each one ¾ of the way. (Pro tip: Use an ice cream scoop!)
- Bake for 16-19 minutes, until a toothpick inserted comes out clean. Let them cool for about 10 minutes before serving.
Notes
Store fully cooled corn muffins in an airtight container lined with paper towel. They will keep for 2-4 days in the pantry.
To make this into a loaf of vegan cornbread instead, grease a loaf pan, pour the batter in, and bake for approx. 15-20 minutes, until a toothpick inserted comes out clean.
Servings 12
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 249mg | Potassium: 104mg | Fiber: 2g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
