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Vegan Jalapeno Cornbread Muffins
Vegan Jalapeno Cornbread Muffins are simple, savory, and perfect as a snack or served with salad, soup, or chili. Loaded with fresh jalapeño, corn, green onion, and black or pinto beans, they're also a great grab-and-go breakfast. Don't forget the pat of vegan butter and a drizzle of maple syrup! Gluten-free option.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 155 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1¾ cups medium-grind yellow cornmeal
- ½ cup whole wheat or all-purpose flour or your favorite gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsweetened, unflavored non-dairy milk such as soy
- ½ cup water
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar or maple syrup
- ¼ cup vegan butter, melted
- 3 large jalapeños, seeded, membranes removed
- ⅓ cup chopped green onion
- ¾ cup frozen corn, thawed
- ¾ cup Cooked black 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 jalapeno cornbread in an airtight container in the refrigerator for up to 5 days. Re-heat before serving. Cornbread can also be frozen for up to one month.
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: 12muffins
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.