Whole Wheat Vegan Cornbread
Made with whole wheat flour and sweetened with maple syrup, this Whole Wheat Vegan Cornbread is a healthy side dish for all your fall dinners!
Servings: 16 servings
Calories: 198kcal
Equipment
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 2 cups whole wheat flour
- 2 cups cornmeal
- 4 teaspoon baking powder
- 1 ½ teaspoons salt
- 2 cups almond milk
- ½ cup pure maple syrup
- ¼ cup coconut oil melted and cooled
- ½ cup fresh or frozen corn kernels optional
Instructions
- Preheat your oven to 400 °F and line 16 muffin cups with silicone muffin liners or spray with non-stick cooking spray. Alternatively, you can grease a 9 x 13 inch baking dish. Set your baking dish of choice aside.
- Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the whole wheat flour, cornmeal, baking powder and salt.
- To the flour mixture, add in the non-dairy milk, maple syrup, melted coconut oil and thickened flax eggs. Stir until just combined.
- If using, fold in the corn kernels.
- Evenly distribute the batter among the muffin cups or pour the batter into your 9 x 13 inch baking dish and spread it out into an even layer.
- Bake the cornbread for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or allow the cornbread to cool before storing it in an airtight container in the refrigerator for up to a week.
Notes
Use fine, yellow cornmeal for this recipe. If the packaging doesn't say "fine" on it, look for a label that says it's "good for baking or breading". If you buy and use cornmeal that is coarsely ground, your muffins won't be soft and fluffy.
Nutrition
Serving: 1muffin | Calories: 198kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 378mg | Potassium: 158mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 1mg