STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Vegan Corn Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Vegan Vittles by Joanne Stepaniak. Super quick and easy to whip up and they taste great, too.”
READY IN:
35mins
SERVES:
3-4
YIELD:
6 small muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
  3. Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside.
  4. Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
  5. Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff.
  6. Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
  7. Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust.
  8. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: