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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: 2 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!

Notes

  • This recipe will make 2 small muffins or one jumbo muffin. Bake the jumbo muffin a few minutes longer.

Nutrition

Serving: 1 muffin | Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 73mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Calcium: 50mg | Iron: 1mg