Vegan Cornbread Muffins
These vegan cornbread muffins require only 3 ingredients, and take 5 minutes of hands on time! Using a boxed vegetarian cornbread mix, a flax egg, and almond milk, you'll have easy muffins in minutes!
- 1 box Jiffy Vegetarian Cornbread Mix
- 1 tbsp ground flax
- 2.5 tbsp water
- ⅓ cup unsweetened almond milk
Preheat oven to 400 degrees F. Combine 1 tablespoon of ground flax with 2.5 tablespoons of water in small bowl. Whisk together. Set to the side, and allow to sit for 3-5 minutes.
Combine cornbread mix, almond milk, and flax egg. Stir until combined. Do not over mix. Batter may be lumpy.
Line muffin tin with muffin liners. Scoop batter into muffin liners, filling ⅔ of the way full.
Bake in preheated oven for 15-20 minutes. I found 18 minutes to be the perfect amount of time for my muffins. Allow to cool, or enjoy warm!
- Store at room temperature. Cover loosely. Muffins will keep for 3-4 days.
Calories: 158kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 307mg | Potassium: 54mg | Fiber: 3g | Sugar: 7g | Vitamin A: 41IU | Calcium: 41mg | Iron: 1mg