A seasonal twist on classic cornbread recipe. 

Apple-Cinnamon Cornbread Muffins
A seasonal twist on classic cornbread.
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoons of cinnamon (plus extra for topping)
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup unsweetened applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional: Decorative vegan sugar crystals or turbinado sugar for topping
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared muffin pan.
  7. Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing muffins from pan.


2 thoughts on “apple-cinnamon cornbread muffins

    • I hope you enjoy this recipe, LaTeisha! Funny you should write today: I just took a loaf of apple tea bread out of the oven. I’ll be posting that one soon.

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