These corn flour muffins are golden and tender with a hint of sweetness. These refined sugar-free, vegan corn muffins are one of my favorite corn flour recipes. These muffins freeze well and are perfect for a make-ahead breakfast or a snack. They’re made with nutritious ingredients and are quick and easy to prepare.
What to serve with these corn flour muffins
If you’re making these muffins for a brunch party and are looking for another easy option to add to the muffin basket, try these vegan lemon blueberry muffins. They’re sweet, moist, and delicious.
Main ingredients in these vegan corn muffins
This recipe calls for corn flour. Corn flour adds a sweet, earthy, corn flavor and a satisfying texture to these muffins. Don’t confuse corn flour with cornstarch (which I believe is known as cornflour in the U.K.) or corn meal – they are all quite different from each other. Be sure that what you use for these muffins is labelled corn flour.
Unsweetened applesauce adds body and moistness to these corn muffins (without having to use any dairy or eggs). I used store bought to save time, but homemade applesauce with no added sugar works too.
A bit of maple syrup adds a subtle sweetness that enhances the corn flavor in these muffins. You can substitute agave if you prefer.
Extra virgin olive oil gives these corn flour muffins a rich, luxurious texture. You can substitute any other oil you prefer as long as it is neutral in flavor (I wouldn’t recommend using coconut oil in these muffins). Avocado oil is a good alternative.
How to make them
These vegan corn muffins are quick and easy to make. Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the unsweetened applesauce, unsweetened plant-based milk, maple syrup, and extra virgin olive oil to a mixing bowl, then mix well.
Add the corn flour, whole wheat flour, baking powder, and salt to a second mixing bowl, then mix well.
Add the wet ingredients to the dry ingredients, then stir to combine.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into a muffin comes out looking clean. Be sure to let the muffins cool to room temperature before removing from the pan and serving.
Optional additions
To boost the corn flavor in these muffins even more, add 1/2 cup of corn kernels (either fresh or frozen is fine). Or add a tablespoon of chopped jalapeño peppers for a spicy flavor boost. I love that sweet and spicy combination.
Storage and freezing
Store these corn flour muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
More corn flour recipes to try
- For another easy and delicious corn flour recipe, try these cornbread cookies.
Corn Flour Muffins
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 cup corn flour
- 1 cup whole wheat flour (or substitute spelt flour or all purpose flour)
- 1 cup unsweetened applesauce
- 1 cup unsweetened plant-based milk
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, unsweetened plant-based milk, maple syrup, and extra virgin olive oil to a large mixing bowl, then mix well.
- Add the corn flour, whole wheat flour, baking powder, and salt to a second mixing bowl, then mix well.
- Add the wet ingredients to the dry ingredients, then stir to combine.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
- Optional additions for these vegan corn muffins: add 1/2 cup of corn kernels (either fresh or frozen is fine) and/or one tablespoon of chopped jalapeño peppers. Stir them into the batter when you’re combining the wet ingredients with the dry ingredients.
- Store these corn flour muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
More easy muffin recipes
- These gluten-free applesauce muffins are perfect for a make-ahead breakfast or snack.
- Or try these hearty chocolate buckwheat muffins. They’re made with nutritious, gluten-free ingredients but taste like a treat.