Corn Flour Muffins

These corn flour muffins are golden and tender with a hint of sweetness. These refined sugar-free 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.

Main ingredients and substitutions

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.

Yellow muffins in a basket lined with a linen napkin.

Unsweetened applesauce adds body and moistness to these 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 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 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.

Wet ingredients for corn muffins in a glass bowl.

Add the corn flour, whole wheat flour, baking powder, and salt to a second mixing bowl, then mix well.

Dry ingredients for corn muffins mixed together in a glass bowl.

Add the wet ingredients to the dry ingredients, then stir to combine.

Vegan corn muffin batter in a glass mixing bowl.

Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.

Raw corn muffins in a metal pan.

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.

Freshly baked corn muffins in a metal pan.

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 muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.

Vegan corn muffins in a basket lined with a linen napkin.

More corn flour recipes to try

Yellow muffins in a basket lined with a linen napkin.
4.42 from 39 votes
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Corn Flour Muffins

These corn flour muffins are subtly sweet, golden, and tender. These refined sugar-free, vegan corn muffins are one of my favorite corn flour recipes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 12
Calories 146.7kcal

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: 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 muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.

Nutrition

Serving: 1Muffin | Calories: 146.7kcal | Carbohydrates: 23.5g | Protein: 2.6g | Fat: 5.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.4g | Sodium: 130.3mg | Potassium: 101.9mg | Fiber: 2.1g | Sugar: 7.7g | Vitamin A: 48.3IU | Vitamin C: 0.2mg | Calcium: 92.7mg | Iron: 0.8mg

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