Description

These gluten-free vegan zucchini cornbread muffins are the perfect savory bake made with fresh garden zucchini, sweet corn, and wholesome ingredients. Moist, flavorful, and easy to make, they’re ideal for summer meals, picnics, alongside a holiday meal or a plant-based side dish. A garden-to-table favorite everyone will love!

Ingredients

Scale

2 large bananas, smashed

1 cup zucchini, shredded

1/2 cup sweet yellow onion, thinly diced

1/2 cup canned corn

2 tablespoons nutritional yeast

1 teaspoon Himalayan pink salt

1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

20 oz gluten-free cornbread mix

1/2 cup avocado oil

1 cup plant milk (such as oat, flax, cashew, almond, etc.)

1/2 teaspoon baking soda (OMIT if your cornbread mix already includes baking soda)

1 teaspoon baking powder (OMIT if your cornbread mix already includes baking soda)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a standard 12-cup muffin pan or line it with silicone/parchment muffin liners.
Prepare the wet ingredients. In a large mixing bowl, mash the bananas until smooth. Add the shredded zucchini, diced onion, corn, avocado oil, and plant milk. Stir until well combined. Mix in the nutritional yeast, Himalayan pink salt, smoked paprika, garlic powder, and black pepper. Stir to evenly distribute the spices throughout the wet mixture.
Add the gluten-free cornbread mix to the bowl. If your mix does not already contain baking soda and baking powder, add those now. Stir until just combined—do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Place the muffin pan in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Allow the muffins to cool in the pan for 5–10 minutes. Serve warm or at room temperature. Store leftover muffins in an airtight container on the counter for up to 2 days, in the refrigerator for up to 5 days or freeze them for up to 2 months.

Notes

READ THE BLOG POST FOR MORE INFORMATION!

Prep Time: 10
Cook Time: 20
Category: sides
Cuisine: American