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Vegan Corn Muffins

Vegan Corn Muffins


"A small, fast batch of muffins that's the perfect size for a couple. Crisp outside, moist inside with a light texture."
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20 m servings 182 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway.
  3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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Read all reviews 51
  1. 55 Ratings

Most helpful positive review

An easy basic recipe. It turned out really nice--light and moist. This would probably also be good with green chilis stirred in. A warning about the printer ready recipe, it converted 1 1/2 t...

Most helpful critical review

These were very tough, dry, and tasteless. I DID use applesauce instead of oil, though, so gave it two stars instead of one.

Most helpful
Most positive
Least positive

An easy basic recipe. It turned out really nice--light and moist. This would probably also be good with green chilis stirred in. A warning about the printer ready recipe, it converted 1 1/2 t...

So lovely and light mmmmmmmm I used 1tbl spoon of milled flax to 3 tbl spoon water as egg replacer equivalent to one egg. Almond milk instead of water and all organic ingredients made these perf...

mm mm, sooo good. my whole family loved it. my only changes were to use 7/8 c soymilk mixed with 1/8 c lemon juice in place of the water (a buttermilk-like solution), and also i baked it in an 8...

I'd made vegan chili for a potluck and decided to make cornbread to go with it. I doubled this recipe, added corn, diced red bell pepper, and jalepenos, then cooked it in a 10X13 pan. It turne...

These are the best corn muffins ever! I love the crisp tops. After a long baking streak, I ran out of all-purpose flour, so I used whole wheat instead. I didn't have any powdered eggs either,...

I really liked these! Not too sweet, but that works, they go great with a warm pot of soup or breakfast. And they're truly addictive! I had a tin only for baking cupcakes, so it made more, small...

These were insanely easy to make and much more flaverful than I expected. They were so popular I had to whip up another double batch during my last dinner party. I couldn't find dry egg replacer...

This recipe is wonderful. It goes really well with vegan chili. I can hardly wait for this summer weather to end so I can start making lots more! Oh yeah, and the non-vegans in my family enjoyed...

Thank you! I used the recipe but substituted the one cup of water for the 7/8 of soy milk and 1/8 of lemon juice. Please, have chili with the corn bread, it is a very good and healthy pairing.

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