Jessica in the Kitchen · by Jessica Hylton★ 5.0 (16)
Vegan Cornbread Muffins
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 5%
CARBS 25G70% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist cornbread muffins with jalapeños made entirely vegan. These are slightly sweet, savory from the peppers, and work as a snack or side bread.
componentamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups fine grain cornmeal (150g)
- 1 cup all purpose flour ((148g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix))
- ½ teaspoon baking soda (2g)
- 1 ½ teaspoons baking powder (6g)
- ¾ teaspoon sea salt (4g)
- ⅓ cup pumpkin puree (80g)
- 1 cup unsweetened almond milk (any vegan milks, 240mL)
- 2 teaspoons apple cider vinegar or white vinegar (10mL)
- ¼ cup melted vegan butter (44g)
- 3 tablespoons cane sugar ( or coconut sugar or organic brown sugar (38g))
- 3 tablespoons maple syrup (69g)
- 2 jalapeños (de-seeded and finely diced plus slices for the tops)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 5%
CARBS 25G70% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 22m
- Sodium
- 80mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 49mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.