I know you can easily pick up a box of cornbread mix and call it a day, but this recipe is quite simple and much tastier (in my not-so-humble opinion).
Plus healthier, of course.
That’s certainly a no-brainer.
These muffins are subtly sweet, perfectly tender, and they’ll be ready to eat in 20 minutes!
What’s not to love?
Simply stir together all-purpose flour, yellow corn meal, coconut sugar, baking powder, and pink sea salt, then gently fold in creamy full-fat oat milk and avocado oil until just combined.
Fill that (greased) muffin tin up, then bake for 12 to 15 minutes, or until a sharp knife inserted into the center of a muffin comes out clean.
Slather with Miyokos magical buttah then drizzle with your favorite sweetener—I’m a fan of agave.
Orrr dunk those bad boys into a bowl of spicy vegan chili.
Yeehaw!
P.S. I adapted Nora’s recipe for The Best Vegan Cornbread. Thanks Nora!
Vegan Cornbread Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup yellow corn meal
- 2/3 cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon pink sea salt
- 1 1/4 cup full-fat unflavored oat milk (I use Oatly), room temperature
- 1/3 cup avocado oil, plus more for greasing pan
Instructions
- Heat oven to 400 degrees, and grease a 12 cup standard nonstick muffin tin with avocado oil.
- Mix the dry ingredients in a medium-large bowl until well combined.
- Gently stir in the milk and oil, until just combined. Do not overstir.
- Distribute the batter among the muffin cups, then bake for 12 to 15 minutes minutes, or until a knife inserted into the center of a muffin comes out clean (no wet batter).
- Gently loosen the muffins from the tin with a plastic spoon or chopstick, then carefully cool on a wire rack until safe to eat.
- Enjoy warm with Miyokos butter and agave, date syrup, maple syrup, or honey, if you wish.
- Store leftovers in an airtight container at room temperature, for up to two days.