Knowing how to make easy vegan cornbread muffins can really come in handy for serving with breakfast, slow-cooker chili & and all of your favorite southern recipes. There’s nothing quite like a cornbread muffin to pair with your favorite savory dish. You can even make them in advance to freeze and serve as needed.

Ingredients
1 cup corn meal
2/3 cup sugar
1/4 cup flour
1/3 extra virgin olive oil
1/2 cup coconut milk
1 tablespoon baking powder
1 teaspoon salt

Instructions
1) preheat the oven to 400 degrees
2) line the muffin pan with silicone baking cups
3) combine dry ingredients first and stir
4) add in wet ingredients and stir until combined
5) pour batter into silicone baking cups
6) bake for 25 minutes

Tips: if you don’t have coconut milk you can substitute any type of plant-based milk you would like. If you are not vegan you can use regular milk for this recipe. You do not have to use extra virgin olive oil and can substitute any oil that you prefer including melted coconut oil. To make sure the muffins are fully cooked you can insert a toothpick to see if it comes out clean.

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