Corn Muffins

Corn Muffins (1)

These not-too-sweet muffins make a great breakfast with a pat of vegan butter, or can be served alongside a bowl of soup for dinner.


  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons + 1/4 teaspoon baking powder, divided
  • 1/2 cup applesauce
  • 1/4 cup agave nectar
  • 1 cup unsweetened soy milk
  • 3 tablespoons canola oil
  1. In a bowl, combine the cornmeal, flour, baking soda, and 2 teaspoons baking powder. Set aside.
  2. In a large bowl, whisk together the remaining 1/4 teaspoon baking powder and the applesauce. Add the agave, soy milk, and canola oil.
  3. Add the dry ingredients to the wet ingredients, stirring just until combined.
  4. Bake at 400 degrees F for 25 minutes.

We particularly like these next to a bowl of lentil soup!

Corn Muffin alt

Note: The muffins turned out quite browned on the outside, following these baking instructions. You may want to reduce the cook time by a few minutes, or reduce the oven temperature to 375 degrees F for a lighter cornbread.

Corn Muffins (2)


2 thoughts on “Corn Muffins

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