Cornbread Muffins

Almost every one of my wfpb recipe books has a recipe for cornbread. And none of them are super-simple. How can cornbread recipes not be super-simple?! So, off to Google I went to search for a good, easy cornbread recipe. One of the easiest results I found was Post Punk Kitchen‘s “Vegan Cornbread” recipe. After a couple substitutions, it actually turned out pretty well as a wfpb recipe. The cornbread comes out a little more dense and breadier than “normal” cornbread because of the whole wheat flour, but I still like it! This is a recipe I’ll be playing with the next time I make it to see if I can recreate the cornmeal texture a bit more.


Servings: 12 muffins or about 12-16 squares

  • 2 cups cornmeal [I use Hodgson Mill’s “Old Fashioned 100% Stone Ground Yellow Cornmeal”]
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ⅓ cup applesauce
  • 2 tbs. maple syrup
  • 2 cups plant-based milk
  • 2 tsp. apple cider vinegar


Preheat oven to 350° and line a 9×13 baking pan with parchment paper, OR make it simple and use a silicone muffin pan!

In a large bowl, mix together all the dry ingredients. In a medium bowl, whisk together all the wet ingredients until it is foamy and bubbly (1-2 minutes)


Pour the wet ingredients into the dry ingredients, mixing as you pour. Mix completely together. Pour into the baking pan or muffin pan and bake for 30-35 minutes (30 for muffins), or until a toothpick inserted in the center comes out clean.


When they’re done, slice the squares, or simply pop them out of the silicone tray!


2 thoughts on “Cornbread Muffins

  1. Pingback: Slow Cooker Bean & Quinoa Stuffed Peppers | My Whole-Foods Plant-Based Kitchen

  2. Pingback: White Bean Chili | My Whole-Foods Plant-Based Kitchen

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