5 from 54 votes
Vegan Jalapeno Cornbread Muffins
These Vegan Jalapeno Cornbread Muffins use yellow cornmeal and whole wheat or gluten-free flour, enhanced with chopped jalapeños, green onion, corn kernels, and black beans for texture and flavor. Leavened with baking powder and baking soda activated by apple cider vinegar in a non-dairy milk base, the batter yields spicy, moist muffins topped with jalapeño slices that balance heat and sweetness.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
muffins
Calories:
155 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1¾ cups yellow cornmeal medium grind
- ½ cup whole wheat flour or your favorite gluten-free flour blend, or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 1 cup non-dairy milk unsweetened, unflavored, such as soy
- ½ cup water
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar or maple syrup
- ¼ cup vegan butter melted
- 3 large jalapeño seeded, membranes removed
- ⅓ cup green onion chopped
- ¾ cup corn frozen, thawed
- ¾ cup black beans cooked, or pinto beans
Instructions
- Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before mixing the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
- Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
- In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
- In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
- Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
- Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
Cup of Yum
Notes
- Store the muffins in an airtight container in the refrigerator for up to five days.
- Reheat muffins before serving for best texture and flavor.
- They can be frozen for up to one month for convenient make-ahead options.
Nutrition Information
Serving
1muffin
Calories
155kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
280mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
150IU
(3%)
Vitamin C
6.6mg
(7%)
Calcium
20mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 155
% Daily Value*
| Serving | 1muffin | |
| Calories | 155kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 280mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.