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March 10, 2019

The Best Ever Corn Muffins (Vegan)

by Anne Paddock

Making a moist and flavorful corn muffin without butter, oil, milk, refined sugar, or eggs used to be a challenge until I was inspired by a recipe for Double Corn Muffins in the Forks Over Knives Flavor cookbook by Darshana Thacker.  Her recipe is excellent but I want a lighter muffin so I use whole grain spelt flour or Hayden Flour Mills all purpose flour (instead of whole wheat flour which is a heavier flour), medium grain cornmeal (instead of coarse) and add a teaspoon of baking soda and a teaspoon of apple cider vinegar to help leaven the muffins more than by using baking powder alone.

Whereas most corn muffins taste like corn but are often dry, these corn muffins are moist and delicious because fresh off-the-cob kernels are used along with medium coarse cornmeal and almond flour that provides just the right amount of granular texture.  The result is best described as “the best ever corn muffins, period.”  

Don’t underestimate the power of a really good whole grain flour; the type of flour used in this recipe really makes a difference. Hayden Flour Mills all purpose flour is made with stone ground White Sonora Wheat and Hard Red Spring Wheat flour (which has the same amount of fiber per cup – 12 grams – as most whole wheat flours but makes a lighter muffin). Available at Fresh Market or on-line at

Bob’s Whole Grain Spelt Flour also works beautifully in this recipe and is available at most grocery stores or on-line at most retailers.  Again, the fiber – 12 grams per cup – is nearly the same as whole wheat flour (13 grams per cup).


These corn muffins are delicious as a snack or with a big bowl of hot soup, chili, stew,  or  vegetables  and  beans.

BEST EVER CORN MUFFINS (Vegan)  (makes 12 muffins)

Equipment Needed:

12 inch muffin pan (preferably silicone)

food processor


  • 4 ears of fresh corn (white or yellow/white)
  • 1 cup unsweetened and unflavored non-dairy milk (I use unsweetened Milkadamia)
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon flaxseed meal
  • 1-1/4 cups whole grain flour
  • 1 cup medium coarse cornmeal
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt


Preheat the oven 350 degrees.

Cut the kernels off the ears of corn and place in a food processor along with the non-dairy milk, maple syrup, apple cider vinegar, and flaxseed meal. Process by pulsing about 6-8 times until the corn kernels are coarsely chopped. Set aside.

In a medium-sized mixing bowl, blend the flours, cornmeal, baking powder, baking soda, and sea salt.

Pour the wet ingredients into the dry ingredients and gently stir just until blended (don’t over mix).

Spoon the batter into the muffin pan (note:  if the muffin pan is not silicone, use non-stick spray)

Bake for 35 minutes.

Allow to cool for about 10-15 minutes.

Remove the muffins from the pan and serve.

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