Vegan Corn Muffins

Ali Segersten

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.

Recipe from our Meal Planner

Vegan Corn Muffins

GLUTEN-FREE Vegan Corn Muffins
Servings
12 Muffins
Cook Time
25 minutes
Prep Time
15 minutes

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.

Ingredients

Dry Ingredients

1½ cups cornmeal
1 cups sorghum flour
¼ cups tapioca flour
1 tablespoons baking powder
1 teaspoons sea salt

Wet Ingredients

¼ cups ground golden flaxseeds
½ cups hot water
⅓ cups coconut sugar
⅓ cups melted coconut oil (or avocado oil)
⅓ cups unsweetened applesauce
1½ cups non-dairy milk
Directions
  1. Preheat oven to 350 degrees F. Oil a 12-cup muffin pan or line with paper liners.
  2. Place the dry ingredients into a large mixing bowl and whisk together.
  3. 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.
  4. 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.
  5. 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!
  6. Bake for 25 to 30 minutes. Run a knife around each muffin to gently release. Cool on a wire rack. 

 

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Posted In
baked goods Coconut sugar corn egg-free flax gluten-free muffins vegan xanthan-free recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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