Perfect Vegan Corn Muffins
These vegan corn muffins are tender, crumbly, and slightly sweet! Super easy to make and perfect with a big bowl of soup or chili.
Servings: 9
Calories: 183kcal
Ingredients
- 1 cup unsweetened and unflavored non-dairy milk
- ¼ cup canola oil (or baking oil of choice), plus more for the tins
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 3 tablespoons organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup corn kernels (fresh or frozen and thawed), optional
Instructions
- Preheat the oven to 400°F and lightly oil a 9 cup (or larger) muffin tin.
- Stir the milk, oil, and maple syrup together in a small bowl or liquid measuring cup.
- Stir the flour, cornmeal, brown sugar, baking powder, and salt together in a large mixing bowl.
- Pour the liquid mixture into the bowl with the dry ingredients and stir, just until blended.
- Fold in the corn kernels.
- Divide the batter into the muffin tins (make 9), filling each about ⅔ full.
- Bake the muffins until set on top, 18 to 20 minutes.
- Remove the tin from the oven and allow the muffins to cool before removing them from the tin.
Nutrition
Serving: 1muffin | Calories: 183kcal | Carbohydrates: 28.1g | Protein: 2.9g | Fat: 7.1g | Saturated Fat: 0.6g | Sodium: 154mg | Potassium: 219mg | Fiber: 1.7g | Sugar: 6.2g | Calcium: 106mg | Iron: 2mg