Corn Muffins

I recently saw a YouTube video where some non-vegan peeps tried food from a fancy vegan restaurant. One of the menu items was waffles and when they asked the chef how he did it, he revealed that he used applesauce instead of eggs. I’ve heard of that substitution before and I often sub applesauce for oil, but I’ve never tried it as an egg replacer. I figured if it works for waffles, then surely it works for corn muffins.

True story:  I like this version better than using the Ener-G egg replacer. I was a little concerned there would be an apple flavor where none was wanted. But I just bit into one of these delicious muffins and actually said aloud (in a surprised tone), “you wouldn’t even know!”

I think these corn muffins are super easy to make and I love them with hearty soups or chili. Want to make them double corn muffins? Fold 1/2 cup of whole corn kernels into the batter before spooning into the muffin cups. If you use frozen corn, be sure to thaw it first. Fancy double corn muffins would be nice addition to your holiday menu.

Happy baking, friends!

Corn Muffins 

  • 1 cup unbleached all purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon turmeric (optional)
  • 1/4 cup unsweetened applesauce
  • 1 cup unsweetened almond milk
  • 1/4 cooking oil (I used organic canola oil)

Gather together all of your ingredients. Preheat your oven to 400°F.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, turmeric, and baking powder. Set aside.

In a medium bowl, combine applesauce, milk, and oil.

Create a well in the center of your dry mixture and add the applesauce mixture all at once. Stir until just moistened.

Lightly coat muffin pan with cooking spray. Spoon the batter into the muffin cups about two-thirds full.

Bake about 15 minutes, until toothpick or cake tester inserted in centers comes out clean.

Remove from pan to a wire rack. Enjoy warm or allow to cool completely.

Yield: 12 corn muffins

Ready to try the applesauce substitution.
Applesauce mixture ready to be added to the dry mix.
Corn muffin batter.
Out of the oven.
Perfect for breakfast in the garden!


A word on corn:

Obviously, being vegan doesn’t mean that you are also invested in eating organic foods. Personally, eating organically is something I feel strongly about and I’d estimate that at least 90% of our food purchases are organic. Corn is a food that I only purchase if it’s organic. According to the Non-GMO project, there are 142 different types of genetically modified corn being grown. They are modified to be more herbicide tolerant which translates to more herbicides being used on the crops. Only a small percentage is absorbed by the plants and the rest of the chemical is leached into the earth and water. Exposure to agricultural pesticides has had a devastating effect on pollinators and birds. I have no desire to be a party to the slow poisoning of our beautiful earth and her inhabitants. When we know the effects of our actions, we can make more mindful choices.

New to organic? Here’s a list of the “dirty dozen,” produce with high pesticide residues. These are a good place to start in your organic purchases.


5 thoughts on “Corn Muffins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s