Easy dairy free & egg free sweet cornbread muffins, with crunchy tops and fluffy centers

These dairy-free/egg-free cornbread muffins are quick and simple to make any night of the week. And these muffins hold their own beside classic cornbread. We don’t miss the dairy at all when we have these!

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Dairy-Free/Egg-Free Sweet Cornbread Muffins

Easy sweet cornbread muffins without dairy or eggs. Soft in the middle and a little crunchy on top. Goes great with soup or chili!

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: cornbread, dairy free cornbread

Yield: 12 muffins

Author: likingourlove.com

Ingredients

1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1/4 cup Smart Balance buttery spread (or other non-dairy butter), melted
1 Tbsp honey (heaping)
2 flax eggs (2 Tbsp ground flax seed + 5 Tbsp cool water makes 2 flax eggs)
1 1/4 cups original unsweetened almond milk

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix ground flax seed and water to create flax eggs. Set aside for 5 minutes, or until the consistency is similar to a regular egg.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
Add the vegetable oil, melted dairy-free butter, honey, flax eggs, and almond milk to the bowl and stir until all dry ingredients are moistened. The batter will be a little lumpy, but try to get rid of any large clumps.
Line a 12-count muffin tin with cupcake liners, then spray liners lightly with non-stick cooking spray. Divide batter evenly between cupcake liners (they will be nearly full).
Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, cool, and enjoy!