Vegan Corn Muffins – a delicious recipe with regular reduced-fat, maple syrup, water, canola oil, whole wheat pastry flour, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
3
Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
4
Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
5
Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
6
Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
7
Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
8
Enjoy!
154
kcal
Calories
4
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 lb regular reduced-fat firm tofu (firm) or 1/2 cup lite silken firm tofu, patted dry and crumbled, 1/4 cup pure maple syrup, 1/4 cup water, 1 tablespoon canola oil, and more.
Yes, Vegan Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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