Vegan Cornbread Muffins
Ingredients
The dry ingredients
-
1 ¼
cups
fine grain cornmeal
-
1
cup
all purpose flour or gluten free flour mix
-
½
teaspoon
baking soda
-
1 ½
teaspoons
baking powder
-
¾
teaspoon
sea salt
The wet ingredients
-
⅓
cup
pumpkin puree
-
1
cup
unsweetened almond milk
-
2
teaspoons
apple cider vinegar or white vinegar
-
¼
cup
melted vegan butter
-
3
tablespoons
cane sugar or coconut sugar
-
3
tablespoons
maple syrup
The additional ingredients
-
2
jalapeños, de-seeded and finely diced plus slices for the tops
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners or grease it lightly.
- Combine almond milk and apple cider vinegar and let it sit for at least 3 minutes to create vegan buttermilk.
- In a large bowl, mix all the dry ingredients together and set aside.
- In a smaller bowl, mix all the wet ingredients together until well combined.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Add the diced jalapeños and mix gently.
- Spoon the mixture evenly into the muffin cups and add a slice of jalapeño on top of each muffin.
- Bake for 18-22 minutes until the muffins bounce back when touched.
- Serve immediately and enjoy!
Nutrition Facts (estimated)
Servings
12 servings
Calories
160
Total fat
5g
Total carbohydrates
27g
Total protein
3g
Sodium
302mg
Cholesterol
0mg
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