Vegan corn muffins, sweetened with just a few dates and orange, make for the perfect mid-morning snack. Muffins aren’t meant to be overly sweet – they’re not cake – and I found these sweet enough without being too much for a snack. These are made with whole-grain spelt flour.
The texture is really nice with the cornmeal and I recommend baking them with the little slice of orange on top to max out that citrus flavour. I also have a very nice recipe for not-vegan zucchini cornbread if you’re looking for something to have with dinner instead.
Ingredient Notes and Substitutions
- Spelt flour: substitute light spelt for a fluffier muffin, or use plain white flour. I haven’t tried making these gluten-free.
- Cornmeal: the muffins pictured were made with a coarser cornmeal, meant for polenta, so the end result has quite a lot of texture. You can use any kind of cornmeal.
- Coconut oil: use refined coconut oil to avoid any slight coconut flavour. I imagine butter (vegan or not) could be subbed for the oil but haven’t tried this – it should be solid at room temperature, though.
Please note that the muffins will not rise quite as much if topped with a slice of orange. To largely mitigate this, use a very thin slice of orange, not a big chunk. The less weight the better.
These are on the small side and don’t rise to overfill the muffin cup during baking. The dates do make them a little denser but they make a great snack.
How to Store
Storage: store the cooled muffins in a sealed container for up to three days. If topped with orange, I recommend storing them in the refrigerator to avoid early spoilage.
Freezing: to freeze the muffins, bake them without the orange slices on top. Once cool, transfer to an airtight container and freeze for up to three months.
- Don’t over mix: as with any quick bread, but particularly with lower-gluten spelt, it’s important to mix until just combined. If the batter is over mixed, the muffins will be tough.
- Choose organic: this is particularly important for the oranges as you’re using the zest, or skin. Buy organic, unwaxed oranges and wash well before use.
- Use an immersion blender: if you don’t have a standing blender, a higher-powered immersion blender will work just as well for mixing the liquid ingredients and dates (and takes up less kitchen space).
More Whole Grain Muffins
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Orange Cornmeal Muffins
- 200 grams whole spelt flour
- 160 grams cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 80 grams soft dates packed if using cups
- 70 grams coconut oil
- 375 ml non-dairy milk
- Juice of 2 oranges ~1/4 cup
- Zest of 2 oranges
- 1 teaspoon vanilla extract
- Sliced orange for topping
- Preheat the oven to 180°C (350°F) and grease or line a standard muffin tin.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, vanilla, and salt.200 grams whole spelt flour, 160 grams cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Add the dates, coconut oil, milk, orange juice, and orange zest to a blender. Blend until smooth, then add to the flour mixture and stir just to combine.80 grams soft dates, 70 grams coconut oil, 375 ml non-dairy milk, Juice of 2 oranges, Zest of 2 oranges, 1 teaspoon vanilla extract
- Place equal amounts of the batter to the prepared muffin tin and top each with a slice of orange. Bake for 15-18 minutes, or until lightly golden.Sliced orange
- Let the muffins cool in the tin for 5-10 minutes before removing and cooling fully on a rack. Store in a sealed container for up to three days.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.