vegan

Jalapeno Cornbread Muffins

By HOME-COOKED ROOTS

This cornbread was so easy to make! Perfectly moist, a little sweet, and the best addition to soups, stews, and chili! Definitely will be making this again!

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Reader Review

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Prep Time: 10 Min

Cook Time: 18 MIN

INGREDIENTS

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Step 1

Mix together the dry ingredients . In a large mixing bowl, mix together the flour, cornmeal, nutritional yeast, baking powder, baking soda and salt (if using) until combined.

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Step 2

Add in the wet ingredients. Add in the plant-based milk, agave nectar, avocado oil, water, and ground flaxseed. Gently fold the ingredients together with a spatula until just incorporated.

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Step 3

Add jalapenos. Fold in the diced jalapeno and set aside for 5 minutes to allow the ground flaxseed to absorb the liquid.

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Step 4

Fill muffin cups. Divide the batter between the 12 muffin cups, filling the muffin cups almost to the top (about 4 tablespoons batter in each muffin cup). If desired, press a thinly sliced jalapeno into the top of each muffin.

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Step 5

Bake! Bake for 18-20 minutes, or until muffins are golden brown around the edges.

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enjoy!

serve with vegan chili