1-Bowl Vegan Cream Cheese Stuffed Cornbread Muffins
Prep time
Cook time
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EASY 1-Bowl vegan cornbread muffins! Moist, cream cheese stuffed, simple ingredients + SO delicious
Recipe type: Side Dish
Cuisine: Southern, Vegan, Holiday
Serves: 8 jumbo muffins
  • 1½ cups cornmeal
  • 1 cup white whole wheat flour
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup coconut yogurt
  • 4 Tbsp vegan butter, melted
  • 2 Tbsp maple syrup
  • ½ cup aquafaba
  • ½ cup frozen corn
  • 8 Tbsp vegan cream cheese
  1. Heat oven to 375. Grease and flour 8 holes in a large muffin pan.
  2. In a large bowl, combine the aquafaba, maple syrup, melted vegan butter, and coconut yogurt.
  3. Add the salt, baking powder, and baking soda. Stir to combine.
  4. Add the cornmeal and flour. Stir to combine, do not over mix.
  5. Stir in the frozen corn.
  6. Fill the 8 greased muffin pan holes ⅓ of the way up with batter. Add 1 Tbsp of vegan cream cheese to each muffin, then top with the remaining batter.
  7. Bake at 375F for 11-13 minutes until a toothpick comes clean. Be sure to insert the toothpick on the side of the muffin, not through the cream cheese which will come out wet.
Nutrition Information
Serving size: 1 muffin Calories: 273 Fat: 5.7g Carbohydrates: 38g Sugar: 7.7g Fiber: 4.6g Protein: 6.4g
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/1-bowl-vegan-cornbread-muffins/