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vegan cornbread muffin
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5 from 6 votes

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!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: bread, muffins
Cuisine: American
Servings: 6
Calories: 158kcal
Author: Alison Corey


  • 1 box Jiffy Vegetarian Cornbread Mix
  • 1 tbsp ground flax
  • 2.5 tbsp water
  • 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