A great addition to the dinner table! Great with a hot bowl of chili!

Corn Muffins [Vegan]


Cooking Time




Dry ingredients:

  • 2/3 cup corn meal
  • 2/3 cup corn flour (masa)
  • 2/3 cup buckwheat flour
  • 3 tablespoons minimally processed, granulated sweetener of your choice
  • 3 tablespoons tapioca starch
  • 1 tablespoons baking powder
  • pinch sea salt (optional)

Wet ingredients:

  • 1 1/2 cups unsweetened, plant-based milk
  • 1/4 cup + 2 tablespoons raw cashew butter
  • 1 tablespoons ground flax + 3 tablespoons water


  1. Preheat oven to 400° F.
  2. Lightly oil a 12-count muffin tin (or use cupcake papers)
  3. Combine the ground flax with the water and set aside.
  4. Mix all dry ingredients together in a mixing bowl.
  5. Combine the milk with the cashew butter and mix well (I used a mini blender for this but you can do it by hand. Just make sure it is well mixed). Add the flax mixture and stir.
  6. Add the wet ingredients to the dry and mix well.
  7. Scoop batter into the muffin tin. Using an ice cream scoop makes the job easier. Fill almost to the top.
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  9. Let cool and enjoy!

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