Corn Muffins – Vegan

corn muffinsAgain, in preparation for Thanksgiving (but good all year) I am posting recipes that I know work out well, but for which I do not currently have photos. This is another great vegan recipe – and who doesn’t love corn muffins? These are moist and full of that corn flavor you look for in a good corn muffin. And while they are wonderful for Thanksgiving, they also go great with my Vegetable Chili. Look for photos around Thanksgiving.

Lisa’s Eggless Corn Muffins

Yield: About 2 Dozen


3 cups cornmeal, preferably stone ground

3 cups all-purpose, unbleached flour

3 tablespoons baking powder

6 tablespoons sugar

½ Tablespoon salt

¾ cup unsweetened applesauce

3 cups milk (can substitute soy milk)

9 Tablespoons Earth Balance Buttery Vegan Sticks, melted

1 can (15.2 oz.) corn kernels, drained or 2 cups frozen corn kernels, thawed


  1. Preheat oven to 400F
  2. Spray standard-size non-stick muffin tins with Pam or line with paper cups
  3. Mix together all of the dry ingredients in a large bowl.
  4. Combine the milk, applesauce and melted butter until everything is smooth.
  5. Add wet ingredients to dry, mixing just until blended. DO NOT OVER-MIX
  6. Spoon into muffin tins, filling each cup completely.
  7. Bake for 18 minutes or until just golden and a toothpick inserted in the middle comes out clean.
  8. Immediately turn out of the pans and enjoy.

NOTE: These can be frozen and reheated in the microwave or oven.

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