Vegan Cornbread Muffins

Looking for the perfect comfort food that is savory and a little sweet?  Then these vegan cornbread muffins are the perfect fit for you!  Try them straight out of the oven with some vegan butter for a little extra indulgence.


Dry Ingredients:

  • 2 cups organic cornmeal
  • 1 cup organic unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Himalayan pink salt

Wet Ingredients:

  • 2 cups organic non-dairy milk (room temperature)
  • 2 teaspoons organic apple cider vinegar
  • 1/3 cup organic coconut oil (melted/liquid)
  • 2 tablespoons organic maple syrup

Instructions For Vegan Cornbread Muffins:

  1. Preheat oven to 350 degrees.
  2. Prepare the wet ingredients – Add the non-dairy milk and apple cider vinegar to a medium-sized bowland whisk together.  Add the melted coconut oil and maple syrup in and whisk again until the mixture is foamy and bubbly.  Adjust the sweetener to your preference.
  3. Prepare the dry ingredients – Combine the dry ingredients together in a medium-size bowl and stir until well combined.  Transfer the dry ingredients to the bowl of wet ingredients and stir until well combined.
  4. Transfer the mixture into muffin cup and bake at 350 degrees for approximately 30-35 minutes, or until the top is golden.
  5. Add blueberry jam as a tasty topping and enjoy!

Like what you see?  Check out more of my healthy recipes by clicking here.

Mediterranean Dip With Lentils

Another instant guest favorite is this Mediterranean dip with lentils.  Easy to make ahead of time and can be easily served with veggies or pita chips.


  • 150g red lentils
  • 120g cooking juice
  • 100g dried tomatoes
  • ½ lemon
  • Salt and pepper


  1. Place lentils in a large saucepan, cover with water and bring to a boil
    Cover, reduce heat and simmer 12-15 min or until tender
  2. Drain well and KEEP the water
  3. After draining, combine with remaining ingredients (dried tomatoes, lemon juice, water, salt and pepper) in a food processor and blend until smooth

Keep the dip in the fridge until you are ready to use.  Serve with veggies, pasta, pita or crackers.

Note: Store well in the fridge up to 7 days

Vegan Protein Bars


The 3 important keys to healthy eating are: Variety, Balance and Moderation!  Eat a variety of foods from each food groups to obtain all the nutrients required for the body.  Your daily food selection should comprise of carbohydrate, vegetables, fruits, protein and healthy fats.  These vegan protein bars are a great way to keep your health on track and your tummy happy!


-Vegan protein powder. I used @sproutliving
-Pumpkin seeds
-Sunflower seeds
-Coconut flakes
-Almond butter
-Cashew butter

1. The best part about this recipe is that you can use as much ingredients as you like based on how much you want to make.

2. Chop up all ingredients to make them into smaller pieces. I chopped them with a knife (you can also do a light blend).

3. Mix all ingredients into a bowl. Use the almond butter, cashew butter, and honey to keep the consistency of the protein bars and keep them sticking together.

4. Once everything is mixed into a bowl, lay the mixture into a flat bowl (like you would with a cake) and put it in the freezer for a minimum 1.5 hours. The longer it is in the freezer the more the bars stick together.

5. Once the mixture is fully frozen cut the bars into portioned squares and enjoy!


Looking for more healthy idea’s?  Check out these Lemon Chia Coconut Turmeric Muffins or these gluten free vegan fat bombs for perfect healthy treats!