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vegan homemade cornbread muffins

Best Vegan Cornbread Muffins

Shana Thomas
These homemade vegan cornbread muffins are perfect as a side dish for a weeknight dinner, holidays, or to enjoy alone. Enjoy with my easy vegan chili.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 12
Calories 150 kcal


Vegan Buttermilk

  • 1.5 cups almond milk or your choice of non-dairy milk
  • 3 tbsp lemon juice sub for apple cider vinegar

Flax Egg

Remaining Ingredients

  • 1 cup cornmeal
  • 3/4 cup flour sub for gluten-free flour , if gluten-free
  • 6 tbsp vegan butter or sub for 6 tbsp of oil
  • 2 tbsp maple syrup can sub for applesauce
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp salt


  • Preheat oven to 375 degrees.
  • Combine water and ground flaxseeds. Set aside for 5 minutes. 
  • In a large cup, combine the almond milk and lemon juice. Set aside for 5 or 6 minutes. 
  • In a small pot or bowl, melt 6 tablespoons of vegan butter (sub for oil).
  • In a large bowl, mix one cup of cornmeal, flour, along with the other dry ingredients.
  • In a separate bowl, combine the wet ingredients.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until combined well.
  • Coat muffin tin with oil or spray oil. Fill each muffin tin with the vegan cornbread mixture halfway.Bake for 20-25 minutes or until lightly browned on the edges.
  • Serve warm with vegan butter or maple syrup. 


Note: Substitute all-purpose flour and cornmeal for Bob's Red Mill Gluten-Free Cornbread (if you're gluten-free).
Keyword cornbread muffins, vegan cornbread muffins,