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vegan corn muffin with jalapeno.

Vegan Cornbread Muffins

Angela Milnes
Spice up your snack time with Vegan Cornbread Muffins, topped with a slice of jalapeño for a kick of heat. These muffins blend the classic comfort of cornbread with a spicy twist.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snacks and Sides
Cuisine Mexican
Servings 22 Muffins
Calories 98 kcal

Ingredients
  

  • 2 Packages Jiffy Vegetarian Corn Muffin mix
  • 6 tablespoon Aquafaba See Instructions
  • ⅔ cup Oat Milk Or Plant-Based Milk Of Choice
  • 1 Jalapeno Sliced: Optional

Instructions
 

  • Preheat oven to 400 F. 
  • Reduce aquafaba: Drain the liquid from a can of chickpeas and pour into a small saucepan on medium heat. Reduce volume by ⅓, and remove from heat. Meanwhile, line your muffin tins with cupcake liners. 
  • 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 ¼ cup-ish of batter works well. 
  • 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! 

Nutrition

Calories: 98kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.4mgSodium: 189mgPotassium: 36mgFiber: 2gSugar: 5gVitamin A: 47IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword Jalapeno Cornbread Muffins, Spicy Cornbread Muffins, Vegan Cornbread Muffins
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