It’s soup, chili, and stew season – the perfect time of year for these egg free Corn Muffins. They’re sweet and tender, yet hearty enough to hold their own when dipped into chili or soup (thanks to the applesauce, which works as a great binder). These are one my kids’ favorite!
Unsweetened applesauce adds extra moisture in these egg free cornbread muffins, and they don’t crumble as some eggless muffin recipes tend to. These muffins stand alone, but would also be amazing with breakfast or alongside a bowl of chili, beef stew, or roasted BBQ pork. Keep in mind that this batch makes just 6-8 muffins or 12-16 mini muffins – perfect for a small family dinner. However, you can easily double it to make 12+ muffins (conversion tip: 3 teaspoons = 1 Tablespoon).
Try my other egg free muffin and bread recipes:
- Egg Free Confetti Mini Muffins
- Egg Free Cinnamon Swirl Bread
- Blueberry Muffins (Egg Free, Dairy Free, Nut Free)
- Cinnamon Apple Coffee Cake (Egg Free, Dairy Free)
- Best Vegan Banana Muffins – Egg, Dairy, and Nut Free
- Banana Bread (Egg, Dairy, Nut Free)
These allergy friendly Eggless Cornbread Muffins are:
- Egg free / eggless
- Peanut free
- Tree nut free
- Dairy free / milk free (use your favorite dairy free milk)
- Soy Free
- Fish and Shellfish Free
- Vegan (see above)
Egg Free Corn Muffins
Ingredients
Dry Ingredients
- ⅔ cup all purpose flour
- ½ cup cornmeal
- 3 Tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ⅔ cup milk (or dairy free milk of choice)
- ¼ cup applesauce
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat oven to 400F and lightly spray muffin tin with cooking spray.
- Whisk or stir together all dry ingredients in a large bowl.
- Add all wet ingredients, and stir just until combined (do not overmix).
- Fill muffin tins about ⅔ – ¾ full. Bake 12-14 minutes, or until tops have just begun to crack. Makes 6 muffins (or 12 mini muffins – bake for 11-12 minutes).
- Enjoy warm, or cool completely on a wire cooling rack before storing in an air tight container.
Notes
A little bland but great moist texture. I made a second batch but used cinnamon apple sauce, and added honey and chia seeds and it helped a bit.
Definitely not that classic crumbly cornbread somones little southern aunty makes, but good enough for chili night!
Thanks for the feedback! Yes, this definitely is not Southern style cornbread (which I actually only tried recently for the first time). We like our cornbread sweeter and softer up north. 😉 I like mine with honey-butter, and cinnamon is an excellent addition, as you mentioned – I also add a pinch to my batter sometimes!