Vegan Cornbread Muffins

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Yummy and easy vegan cornbread muffin recipe.

Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
6 muffins


  • 1 cup cornmeal

  • ½ cup sorghum flour

  • ½ cup brown rice flour

  • 1 tablespoon baking powder

  • ¼ teaspoon sea salt

  • 1 cup unsweetened plain soy milk

  • ¼ cup unsweetened applesauce

  • ¼ cup pure maple syrup


  1. Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.

  2. Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.

  3. Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.

  4. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

228 Calories
2g Fat
49g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 228
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 341mg 15%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 5g
Vitamin C 0mg 1%
Calcium 156mg 12%
Iron 3mg 16%
Potassium 151mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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