I didn’t know vegan corn muffins were this delicious, just like those made with eggs. We had been eating those made with buttermilk and eggs before I became vegan.
I had a feeling that they would taste bland and my family would not like them. To my surprise, these disappeared so quickly yet they still wanted more.
These muffins are, eggless and dairy-free. They are indeed perfect for people who are intolerant to eggs and dairy.
Furthermore, With only nine ingredients you can easily make these vegan corn muffins at home. They are sweet, creamy, moist, crispy, and filling.
What should you substitute for eggs?
I have substituted eggs and dairy with ground flaxseed and cashew milk.
You can use one tablespoon of corn starch or one and a half teaspoon Ener-G egg replacer and any plant milk instead. You can as well substitute coconut sugar with any sweetener of your choice.
How to make vegan corn Muffins.
Combine all the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Make a well at the center of the dry ingredients and add the wet components.
Whisk to combine well and scoop at least 2 ounces to fill 2/3 rds of the muffin tins. Bake at 350 degrees F for 20-25 minutes. Serve as desired.
These corn muffins can serve as an excellent accompaniment to soups or sauces. They can also be a great alternative to dinner rolls, and I believe you will love them.
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