vegan cornbread muffin

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.

INGREDIENTS:

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!

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