Deliciously Moist Vegan Corn Muffin Recipe for a Healthy Snack

Are you looking for a tasty and healthy snack that satisfies your cravings while aligning with your vegan lifestyle? Look no further! This vegan corn muffin……

Are you looking for a tasty and healthy snack that satisfies your cravings while aligning with your vegan lifestyle? Look no further! This vegan corn muffin recipe is not only delicious but also incredibly moist. It's perfect for breakfast, a midday snack, or even a side dish for dinner. Let's dive into the details of this delightful treat.

### Ingredients You’ll Need:

- 1 cup cornmeal

- 1 cup all-purpose flour (or a gluten-free flour blend if you prefer)

- 1/4 cup sugar (you can use coconut sugar for a healthier option)

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup non-dairy milk (such as almond, soy, or oat milk)

- 1/4 cup vegetable oil (coconut oil works well too)

- 1/4 cup unsweetened applesauce

- 1 tablespoon apple cider vinegar

- 1 cup corn kernels (fresh, frozen, or canned)

### Instructions:

1. **Preheat Your Oven**: Start by preheating your oven to 400°F (200°C). This ensures that your muffins will bake evenly.

2. **Prepare Your Muffin Tin**: Line a muffin tin with paper liners or lightly grease it with a non-stick spray. This recipe makes about 12 muffins.

3. **Mix the Dry Ingredients**: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to ensure all the ingredients are evenly distributed.

4. **Combine the Wet Ingredients**: In a separate bowl, mix the non-dairy milk, vegetable oil, applesauce, and apple cider vinegar. Whisk until the mixture is smooth and well-blended.

5. **Combine Wet and Dry Mixtures**: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to over-mix, as this can make the muffins tough.

6. **Add Corn Kernels**: Gently fold in the corn kernels. This adds bursts of sweet corn flavor and a delightful texture to the muffins.

7. **Fill the Muffin Tin**: Divide the batter evenly among the prepared muffin cups. Fill each cup about two-thirds full to allow room for the muffins to rise.

8. **Bake**: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. **Cool and Enjoy**: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

### Why This Recipe Works:

- **Moist and Tender**: The combination of applesauce and vegetable oil ensures these muffins are incredibly moist and tender, without the need for any dairy or eggs.

- **Sweet and Savory**: The sugar adds a touch of sweetness that complements the natural sweetness of the corn kernels, while the salt balances the flavors perfectly.

- **Versatile**: These muffins are versatile enough to be enjoyed on their own or paired with a variety of dishes. Try them with a bowl of chili, a hearty soup, or even as a breakfast treat with a smear of vegan butter.

### Tips for Success:

- **Don’t Over-mix**: Over-mixing the batter can result in dense muffins. Stir just until the ingredients are combined.

- **Use Fresh Ingredients**: Fresh or frozen corn kernels work best for this recipe. If using canned corn, be sure to drain and rinse it well.

- **Storage**: Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them and reheat as needed.

This vegan corn muffin recipe is not only easy to make but also a crowd-pleaser. Whether you're a seasoned vegan or just exploring plant-based options, these muffins are sure to become a favorite in your kitchen. Enjoy the delightful combination of flavors and the satisfaction of a healthy, homemade snack!