Healthy Vegan Cornbread muffins anyone? Yep! NO preservatives or refined sugar here. These moist cornbread muffins are made with simple dairy-free ingredients including agave and coconut oil. A Wonderful light and fluffy muffin with great flavor. Serve it warm or cold, it is delicious either way!! Great for brunches, lunch boxes, picnics, and parties too! Keep reading for the recipe. These Vegan Cornbread Muffins are gluten-free and contain no refined sugar. Time to throw away the market bought cornbreads and give this a try.
Its that time of the year when kids are super energetic and keep running around the house. The efforts of taking care of the kids double due to summer activities and endless chatters of I am BORED and I am Hungry. We still want them to be energetic and keep swimming. These Vegan Cornbread muffins are a great way to provide them a quick snack that is non-messy and delicious to ensure that they are eaten in a jiffy. I too need energy with the 5 day Swim practice and 2-day swim meets! Vegan Cornbread Muffins to the rescue.
Coming back to I am hungry both my boys have sweet tooth ( just like their MOM ;) ) and love baking with me. I am surprised that I don’t know why I did not share this Vegan Cornbread muffins recipe with you earlier. A really simple and easy recipe and very pleasing! It doesn’t get much better than these One Bowl Cornbread Muffins ;) They’re vegan, refined sugar-free, and they take just minutes to make!
We recently went to my hubby’s companies picnic and had cornbread out there and that had me thinking about ways this cornbread can be made at home without preservatives and controlling the ingredients that go into it. These Vegan Cornbread muffins are perfect for breakfast, brunch, lunchtime snack or as a side with some soup/chili or a nice stew. Whichever way you decide to serve this Cornbread muffin, you won’t be disappointed!
We Punjabis always have cornmeal ( Makai ka atta) as we call in in India in our pantry. (Makki ki Roti) is a classic Punjabi cornmeal flatbread that is spiced with green chilies and ginger. It is most often served along with Sarson Ka Saag that is a north Indian preparation of mustard leaves. Usually eaten during cold winter days.
I love one bowl baking recipes! They’re so fast to prep, and there are fewer dishes to wash. For this Cornbread muffin recipe, you’ll whisk together everything and then you’re ready to spoon the batter into your muffin tin. I just used my ice cream scoop to make the job quick and easy.
R2 even made this Cornmeal muffin for one of his history project Colonials food day (6 grade and of course with my support and guidance) and scored full marks. The kids were able to relish this in school including the kids with food allergies. He was so excited about the response he received from his classmates and his favorite history teacher (MrsC)
All you need to make them are few ingredients :
- Stone grounded cornmeal
- Gluten-free baking flour or Whole wheat flour will work too!
- unsweetened Applesauce that you can just make at home if you have apples in your fruit basket
- Agave or maple syrup
- Almond Milk or any milk you like
- Coconut oil or olive oil you have on hand
- Muffin tray size: This recipe makes 12 regular size muffins – you can even use 12 hole mini muffins (36 mini muffins)
Much like our Vegan date and walnut loaf cake & Mini Baked Churros Donuts, these Vegan Cornbread Muffin ( No-refined sugar) are insanely good and insanely easy to make! You don’t need a mixer, wooden spoon only, and ONE bowl. These cornbread muffins are very moist. Just sweet enough so next time you are thinking of what to do with the cornmeal that’s sitting in your pantry Just make this :D
Can this be made in Instant pot ?
Another yummy for your egg bites tray!!!!
Put mixture in holes about half full
Cover with a double layer paper towel
Then cover and seal with aluminum foil
Put 1 cup water in pressure cooker
Use trivet with handles. On trivet place covered egg bites tray
Put into pressure cooker.
Pressure cook on high for 13 minutes and natural release for 15 minutes. Manually release the rest of the pressure. Open lid and remove. After a few minutes (maybe 3-4) and place on rack to cool.