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Maple Corn Muffins

When I was a little girl, I have fond memories of being at a diner with my grandparents and ordering these jumbo corn muffins, cut in half width-wise, toasted, and slathered (truly slathered) with butter. Definitely one of my most favorite morning childhood treats.

These days, I am not slathering butter on jumbo muffins, but it doesn't mean I can't enjoy a refreshed, healthier version. This take on a classic is a delicious one, and rather than jumbo, they are so small you can eat two!

To make my take on this classic, preheat your oven to 400 degrees.

In a large mixing bowl, combine the following ingredients, whisking as you go to keep it smooth:

1 cup yellow corn meal (Polenta)

1 cup all-purpose flour

1 TBSP baking soda

1 tsp kosher salt

1 cup oat milk

2 liquid vegan egg replacer

4 ounces melted vegan butter

1/4 cup maple syrup

Fill a 12-cup silicon baking tray (or a regular 12-cup baking tray with paper cups,) making sure you distribute the batter equally.

Bake for 18-20 minutes until a toothpick comes out dry from the center.

Serve hot or toast later and slather with whatever you like!

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