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Whole Corn Muffins with Spices (Vegan, Gluten-Free)

Sharon Palmer

These corn muffins pay homage to their grand origins: the ancient Mayan tradition of maize, the basis of the diet in the Americas. Chia seeds and quinoa flour—other ancient foods from the Americas—provide structure, while common spices in the region provide flavor.  And a scoop of real corn adds just the right “wholeness” to these nutritious corn muffins.

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Whole Corn Muffins with Spices (Vegan, Gluten-Free)

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(2 votes, average: 4.50 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 muffins 1x


These corn muffins are nutritious, healthy, and easy to make. Plus, a scoop of real corn adds just the right “wholeness” to these hearty muffins.




  1. Preheat oven to 375 F.
  2. In a small bowl, mix chia and flax seeds with plant-based milk and oil (1-2 minutes). Let stand for 5 minutes.
  3. Stir in jalapeno, sugar, cornmeal, quinoa flour, cumin, paprika, and baking powder just until smooth.
  4. Stir in corn.
  5. Spray muffin pan with nonstick cooking spray.
  6. Fill muffin pans with 1/3 cup batter.
  7. Place in oven and bake for about 35-40 minutes, until tender and golden brown.
  8. Remove from oven and let cool for 5 minutes. Remove from muffin pan and serve immediately.


*May substitute with another whole grain flour, such as whole wheat flour (which contains gluten), sorghum flour, or millet flour.

  • Category: Muffins
  • Cuisine: American, Latin


  • Serving Size: 1 muffin (1/3 cup batter each)
  • Calories: 192
  • Sugar: 3 g
  • Sodium: 24 mg
  • Fat: 3 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 6 g

Keywords: vegan muffin, healthy muffin, whole grain muffins

For more plant-powered muffin recipes, check out some of my favorites:

Blueberry Millet Muffins
Zucchini Carrot Spice Muffins
Double Banana Coconut Muffins

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