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vegan corn muffin with jalapeno

Vegan Cornbread Muffins

  • Author: The Hangry Chickpea
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 22 muffins 1x
  • Diet: Vegan


Units Scale
  • 2 packages Jiffy Vegetarian Corn Muffin mix
  • 6 Tbsp reduced aquafaba (see instructions)
  • 2/3 cup oat milk or plant-based milk of choice
  • 1 jalapeno sliced (optional)


  1. Preheat oven to 400 F. 
  2. Reduce aquafaba: drain the liquid from a can of chickpeas and pour into a small saucepan on medium heat. Reduce volume by 1/3, and remove from heat. Meanwhile, line your muffin tins with cupcake liners. 
  3. Combine ingredients: when aquafaba is ready, whisk all ingredients (except jalapeno). Gently stir in jalapeno slices at the end, then scoop into muffin tins. 2-3 oz or 1/4 cup-ish of batter works well. 
  4. Bake: bake for 15 mins, then test with toothpick. If toothpick comes out clean, your muffins are ready. Cool for 10-15 mins, then carefully remove from tin and place on cooling rack. Enjoy!