Vegan Jalapeño Cornbread Muffins
Servings: 12 muffins
Ingredients
Cornbread
- 1 cup all purpose flour
- 1 cup finely ground yellow cornmeal
- ½ cup nutritional yeast
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt **see notes
- ¾ cup unsweetened plant-based milk
- ½ cup light agave nectar can substitute with maple syrup or date syrup
- ⅓ cup avocado oil can substitute with unsweetened apple sauce
- 3 tablespoons water
- 1 tablespoon ground flax seed
- ⅓ cup jalapeño diced **see notes
Instructions
Muffin Instructions
- Preheat the oven to 350 degrees, Fahrenheit and line your muffin tin with 12 muffin liners or grease the muffin tin with cooking spray to prevent sticking.
- In a large mixing bowl, mix together the flour, cornmeal, nutritional yeast, baking powder, baking soda and salt (if using) until combined.
- Next, 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.
- Lastly, fold in the diced jalapeno and set aside for 5 minutes to allow the ground flaxseed to absorb the liquid.
- 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.
- Bake for 18-20 minutes, or until muffins are golden brown around the edges.
8x8 Baking Pan Instructions
- Preheat the oven to 400 degrees, Fahrenheit and grease an 8x8 baking pan with oil. If you prefer to avoid greasing pan, you can also line the baking pan with parchment paper.
- In a large mixing bowl, mix together the flour, cornmeal, nutritional yeast, baking powder, baking soda and salt (if using) until combined.
- Next, 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.
- Lastly, fold in the diced jalapeno and set aside for 5 minutes to allow the ground flaxseed to absorb the liquid.
- Transfer cornbread batter to your greased baking pan and bake for 20-22 minutes or until a knife comes out clean.
- Allow to cool 5-10 minutes in pan before slicing into 9 squares and serving.
Storage
- Store leftovers at room temperature in an air-tight container for up to 3 days.
Notes
- Making oil-free cornbread: I would recommend substituting unsweetened applesauce for the avocado oil. Note that this does make a denser cornbread consistency.
- Gluten-free flour option: Use 1 to 1 all purpose baking flour. Coconut flour, oat flour, almond flour, etc. are not recommended.
- Jalapeños note (please read!): You can use fresh jalapeños, diced jalapeños from a can or drained from brine. Fresh jalapeños are not going to add much flavor, just heat. Varieties from a can or drained from brine are going to make these muffins spicy, as well as savory and salty. Canned and jarred varieties will also be much more consistent in spice level, whereas fresh jalapeños can range from very mild to extremely hot. If using fresh jalapeños, I recommend tasting them BEFORE adding to the batter to ensure they aren't too spicy!
- A note about salt: If you are using canned or jarred jalapeños, please skip the salt. These jalapeños are already salty enough on the own and additional salt is not needed. If using fresh, I do recommend adding ¼ teaspoon sea salt.
- Nutrition estimate is for 1 muffin.
Nutrition
Serving: 1muffin | Calories: 184kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 102mg | Fiber: 2g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg