Vegan Cornbread Muffins

These vegan cornbread muffins made with gluten-free ingredients are great to have on hand to pair with soups or entrees, but they also make a great snack when eaten on their own.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 228 Calories

Ingredients

• 1 tablespoon baking powder
• 1 cup cornmeal
• 1 cup unsweetened plain soy milk
• 0.25 teaspoon sea salt
• 0.25 cup pure maple syrup
• 0.5 cup sorghum flour
• 0.5 cup brown rice flour
• 0.25 cup unsweetened applesauce

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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