Vegan Cranberry-Ginger Corn Muffins

This recipe makes 10 muffins.


1 1/4 cup (284 g) all purpose flour
1 cup (227 g) corn meal
2/3 cup (160 mL) pure maple syrup
1/3 cup (80 mL) vegetable oil (or any flavorless oil)
1 teaspoon (5 g) salt
1 tablespoon (15 g) baking powder
1 1/4 cup (300 mL) unsweetened non-dairy milk (I used almond)
1 teaspoon (5 g) ground ginger powder
1/3 cup (85 g) Craisins (dried cranberries)


  1. Preheat oven to 350*F (180*C)
  2. This is an easy recipe; dump every single ingredient into a large mixing bowl all at once
  3. Mix ingredients together until batter is smooth
  4. Line a muffin pan with baking cups
  5. Pour roughly 1/3 cup (80 mL) batter into baking cups
  6. Bake for 20 minutes
  7. Let cool, or serve warm with butter
  8. Store in a ziplock bag or air-tight container

Tip #1: You can omit the ginger and Craisins for plain corn muffins.

Tip #2: This recipe can also be used to make cornbread in a baking dish.

Tip #3: Have fun with the add-ons; maybe instead of ginger and Craisins, you can add jalapeños!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s