Recipe makes only 2 vegan (and gluten-free if you like) moist cornbread muffins, or one big mama one. Enjoy!

This is the mini-batch version of my amazingly simple YET moist small-batch vegan cornbread recipe that so many of you loved. When I create a recipe I also make sure to make it’s mini version now!

We order BBQ take out every Friday (we live walking distance from the best BBQ joint in town) and once every blue moon they’ll forget our cornbread 😢 so one weekend like that I got hashtag obsessed with making my own cornbread.

No more surprise cornbread-less-ness Fridays for me anymore, because I can always throw these bad gals into the oven!!

Print Recipe

4.46 from 11 votes

Mini-batch Cornbread Muffins

Course: Breakfast, Dessert, Side Dish, Snack

Keyword: corn bread, gluten-free, muffins, plant-based, small-batch, vegan, vegan muffins

Servings: muffins

Calories: 112kcal

Equipment

Regular or jumbo muffin pan (or small ramekin)

Ingredients

2 tbsp flour (15 g) gf all purpose if desired
2 tbsp yellow cornmeal (15 g)
1/2 tsp baking powder
pinch of salt
1/2 tbsp oil (7 g)
2 tbsp (nut) milk (30 g)
1 tbsp sugar (12 g)

Instructions

Preheat oven to 350F and grease two muffin pan cavities (or one jumbo).
In a cereal bowl mix together flour, cornmeal, sugar, salt, baking powder.
Add milk and oil, stir until combined and no clumps remain (add 1 tsp more milk if the batter seems dry, should be scoopable).
Scoop into muffin pan and bake 20 ish minutes until the centers are set.
Cool a few minutes and enjoy your muffins!