Vegan cornbread muffins made with aquafaba – incredibly easy with just the right amount of crumble. Egg Free + Dairy Free + Gluten Free
True fact: soups and chilies are made 1000% better when eaten in conjunction with some sort of bread product. It’s like….a law of nature or something. You can quote me on that.
A lot of soup plus a little carbs and my night is set. Though I wouldn’t fault you if you wanted to swap up that combo here. A little soup and a lot of carbs in the form of these vegan cornbread muffins is guaranteed happiness for your mouth.
These muffins are super easy to whip up, but I’ve made a little video to go along with the recipe in case you like having reference points to go off of. It might be especially helpful to you when you get the aquafaba whipping part.
Making of: Vegan Cornbread Muffins
The skeleton of this recipe comes from Sally’s Baking Addiction. I wanted to start out with a tried and true cornbread that I could then reverse engineer to be made egg and dairy free, so I started out with her favorite cornbread recipe and went from there. Since I’ve started to use aquafaba more in recipes this year that you can see: here, here, here it seemed like an obvious go to.
If you’ve yet to experiment with aquafaba yet I’ll sum it up for you quickly, though you can read more about it here if you’re interested. Aquafaba literally translates into bean water – as in the water found in cans of beans. Chickpeas are the usual go to for aquafaba because the water is near clean, but you can use other white beans as well. You might want to give black bean water a pass though. Aquafaba looks very similar to raw egg whites and doesn’t leave behind a taste. It also has natural binding properties which makes it a viable substitute for egg free cooking.
Don’t forget to #asaucykitchen on instagram if you make these vegan cornbread muffins! I love seeing what you make with! You can also post your pictures to our facebook page!
- 1 cup cornmeal, 120 grams
- 1 cup gluten free all-purpose flour, 140 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil, 105 grams
- 1/3 cup packed light brown sugar, 67g
- 3 tablespoons aquafaba, water from cans of chickpeas
- 1 cup dairy free milk, 240ml, at room temperature
- Preheat the oven to 400°F/205°C
- In a large mixing bowl whisk together the cornmeal, gluten free all purpose flour, baking powder, and salt. Set aside.
- In a medium sized mixing bowl add the aquafaba. Beat the aquafaba with an electric mixer on high for 3-4 minutes or until the aquafaba becomes white and glossy. Add the coconut oil and brown sugar and mix to combine.
- Pour the aquafaba and brown sugar mixture into dry ingredients. Add the milk and mix it all together until it's all fully combined.
- Spoon the batter into greased muffin tins to the top. Bake in the oven for 15-20 minutes or until a tooth pick inserted into the center comes out clean.
- Run a knife around the sides of the muffins to loosen them from the tray and remove from the tin to cool.
You can use dark brown sugar, but the muffins won't be quite as yellow.
You can freeze these for later use. Just let thaw and then reheat in the microwave.