Vegan Corn Muffins
We've been experiencing a rather cold, rainy spring here in the pacific northwest so the other night I made a big pot of vegetarian chili. It would not have been complete without a batch of warm corn muffins. Our family enjoyed these so much that I decided to share them with you. I needed to make another batch yesterday just so I could get some photos.
The muffins are of course gluten-free, as well as egg-free, dairy-free, and xanthan-free....and still full of so much flavor! I also use flax meal to help bind them together instead of any gums, such as xanthan gum. I grind golden flax seeds in the dry container of my Vitamix but a coffee grinder works equally as well. Store any remaining ground seeds in a glass jar for up to a week in your refrigerator. I like to use golden flax seeds when making a lighter colored muffin or bread recipes but you could also use the darker variety if that is what you have on hand.
Vegan Corn Muffins
Serve these perfectly tender and mildly sweet corn muffins with your favorite chili recipe or another bean and vegetable soup. I like to use Arrowhead Mills brand of cornmeal in this recipe because it is both gluten-free and organic.
Dry Ingredients
Wet Ingredients
- Preheat oven to 350 degrees F. Oil a 12-cup muffin pan or line with paper liners.
- Place the dry ingredients into a large mixing bowl and whisk together.
- In a medium-sized mixing bowl, whisk together the ground flax seeds and hot water. Let them rest for about 4 to 5 minutes or until thickened. Then add the coconut sugar, oil, and applesauce and whisk again until incorporated. Add the milk and whisk again.
- Pour the wet ingredients into the dry and whisk batter together for a minute or two. The batter should be a little stringy and on the thicker side.
- Spoon batter into prepared muffin pan. You will fill each muffin cup to the top. I use a stone muffin pan from Pampered Chef. I don't like using any sort of non-stick cookware or bakeware. Everything I bake cooks evenly and comes out without sticking in the stone pans. These are worth the small investment!
- Bake for 25 to 30 minutes. Run a knife around each muffin to gently release. Cool on a wire rack.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
Email updates.
Add Comment
Comments
These are AMAZing!!! I used Bob's red mill all purpsoe gluten free flour. I loved that this recipe only has normal ingredients. I don't want to have to go buy xanthan gum or special stuff. THanks!!
Could I use coconut flour with the cornmeal??
I made some substitutions and they came out very well. I used canola oil, regular white sugar, and a mixture of brown rice flour and amaranth flour in place of sorghum flour.
These are wonderful! I used light coconut milk and brown flax because that's all I had :D. I <3 that I can bake your goodies with confidence in nutrition, texture AND taste!!!!
Do they not stick in the pan because you use the liners? Are the liners safe? Do the colors in the liners leach? Thanks for your recipes and work and your input!
Just made this with your "Lentil Soup in a Hurry" and it all was AWESOME! Thanks!
Usually I have to tweak recipes, but these were perfect! I did have to add ghee and honey to the corn muffins bc they were so much like the original gluten/egg/dairy cornbreads I could not resist.
Hit the spot!
Just made these and they turned out amazing, best corn bread muffins I've had yet. I didn't have sorghum flour so I used a mix of brown rice and buckwheat flours instead. This recipe is a keeper!
I made these with lots of substitutions and they were awesome!
I used garbanzo/fava flour instead of tapioca, baking soda and homemade coconut milk yogurt instead of baking powder, eggs instead of flax/water, palm sugar instead of coconut sugar, coconut milk yogurt instead of applesauce, and homemade "squash milk" (just ground some grated squash with a little water) for non-dairy milk. And I added a chopped jalapeno.
Yum!
These worked okay for us. They were kind of crumbly and they went off very quickly (keep in fridge next time!). When some of our gf/egg free muffins go bad, they get this odd cobwebby stringiness when broken in half. Does anyone know what causes that?
I made these tonight and they were amazing! Honestly some of the best cornbread I have ever had and I am from the South, so I have had a lot of good cornbread!! I couldn't believe they were egg and gluten free! Made some honey cinnamon butter to go on top. Thanks for sharing!
Ali..I made a batch of your black bean & yam stew, which I loved! But had to have these muffins with it, and didn't have all the ingredients....so I made a few swaps and they turned out great! Here's what I swapped out:
used millet flour instead of sorghum
brown flax instead of golden
evap. cane juice instead of coconut sugar
I used unsweetened vanilla almond milk
Wow, they are great..thanks for another great recipe!
Great texture & taste! We substituted buckwheat, as we didn't have any sorghum on hand tonight. Rob & Carrie
These look delicious, and it has been a rather rainy spring. :( But yesterday was beautiful and I actually got a sunburn being outside for too long!
Happy vacationing!
Thanks everyone!
Anon - I don't think I've ever had a sweet breakfast corn muffin before so I am not so sure how to change it too much. However, coconut sugar is not as sweet as cane sugar so you could swap out the coconut sugar and replace it with organic unrefined cane sugar for a muffin that is a little sweeter. You could also sprinkle the top of each muffin before baking with turbinado sugar, which is a larger crystal sugar. Enjoy! :)
Hi!! This GF recipe sounds awesome and I have a quick question..if we like the sweet type of breakfast-y corn muffin in our home, ( think old school coffee shop or Dunkin' Donuts style) can you recommend a way we could get that flavor from your recipe...?
I've never used coconut sugar before or done much GF baking, and I don't know how coconut sugar works or tastes in a recipe of if I'd through the ratios off and the texture if I just randomly added more sweetener . :) Thanks so much!
best..alli
These look great! I wish corn wasn't a grain!
This will be a perfect addition to the dinner party meal I'm having next week. We've also been having a rather cold, rainy/snowy spring so these will be great with the pasole I plan to make. Thanks for all your awesome recipes; they seriously have saved my tastebuds and my tummy!
Beautiful photos, Ali. Your photography is looking great. Nice light, great focus! and this recipe looks fab, too. xo
Those look so delicious, Ali! We're supposed to get five days of rain so veggie chili and these corn muffins sound really, really good. :-) I just purchased the stoneware Bundt pan from Pampered Chef and can't wait to try it out. Muffin pans will be next on my list. ;-)
Shirley
This sounds just perfect! I've got to try these.
i love vegan corn muffins! your recipe looks fantastic!!
this one is my recipe: http://juniakk.blogspot.com/2011/01/sweet-cornbread.html
it's not gluten free, but i love the taste of adding in creamed corn!