Sunday mornings are left to the Breakfast King—my husband—and his recent creation left me swooning. Vegan corn and pepper muffins rock harder than Mick Jagger.
It was one of those mornings. Questions, questions, questions.
Breakfast King: Do you want pancakes? Me: No.
Breakfast King: Waffles? Me: No.
Breakfast King: Oatmeal? Me: No.
Breakfast King: How about corn and pepper muffins? Me: Where in the world did that come from? And YES please!
He’s brilliant like that. It must come from the fact that we’re kindred spirits and have been together for thirty-five years. That man can read my mind.
Savory vegan corn and pepper muffins, need I say more?
Can you even stand how freaking gorgeous these are? These babies are little cornmeal cakes filled with sautéed red onion, corn, sweet bell pepper, and fire roasted poblano pepper. Seasoned with cumin, chili powder, and fresh cilantro. Delicious times infinity.
The minute the words corn and pepper muffins came out of his mouth I knew that I had to share them with you. So while he chopped and stirred, I got my pen and notebook and wrote down the recipe. He only used a portion of the red onion, red bell pepper, and poblano chili, which made me request Southwest chili for dinner (recipe coming soon). Two spicy treats in one day. Yippee!
These are so easy to make, you just have to sauté the veggies until they’re soft, stir them into the cornmeal batter, spoon into muffin tins (or make cornbread in a skillet), and bake. And if you don’t like the idea of spicy food for breakfast, make them for lunch and pair them with a big salad or soup. Or, make chili and eat them for dinner. They also make a great snack!
I love these and I hope you’ll love them too. Make them and then come back and tell me what you thought about them. It’s always fun to hear from you.
Are you a savory or sweet breakfast person?
Have you ever had a muffin like this?
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Savory Vegan Corn and Pepper Breakfast Muffins
- 1 tablespoon of ground flax seed + 3 tablespoons of water stirred together well in a small bowl
- 1 teaspoon of avocado oil
- ⅓ of a large red onion – finely chopped
- ⅓ of a red bell pepper – finely chopped
- ⅓ of a fire roasted Poblano pepper – skin scraped off seeded, and finely chopped
- 1 cup of fresh or frozen corn
- 1 tablespoon of fresh cilantro – finely chopped or ½ teaspoon of dried cilantro
- Dry ingredients:
- 1 cup of corn meal
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground sea salt
- ½ teaspoon of ground cumin
- ½ teaspoon of ground chili powder
- Wet ingredients:
- ¼ cup of maple syrup
- 2 tablespoons of canola oil
- 1 teaspoon of lemon juice
- 1 cup of almond milk
- Make the flax egg. In a small bowl stir the flax seed and water together until thick and creamy. Let sit for ten minutes.
- Preheat the oven to 400° and lightly grease muffin tin or medium iron skillet.
- Roast the poblano pepper until the skin is black and blistered. You can put it over an open flame if you have a gas stove or roast it under the broiler. Watch it carefully and turn it often. Once the skin is black and blistered put it on a plate and cover with a bowl to steam. Approximately ten minutes. This will ensure that the pepper is soft enough to bake. Once it’s soft scrape the skin off with a knife and cut open and remove the seeds.
- In a medium sauce pan heat the avocado oil on medium heat and when the oil is hot add the onion, corn, and bell pepper. To test the oil put one piece of onion in the pan. If it sizzles it’s ready. Cook until the onion is translucent and the pepper is soft. Remove from heat and let cool while you make the batter.
- In a large mixing bowl whisk the corn meal, flour, baking powder, baking soda, salt, cumin, and chili powder together.
- In a large measuring cup whisk the maple syrup, canola oil, lemon juice, and almond milk together with a fork until well blended. Pour the wet mixture into the mixing bowl with the dry ingredients. Add the flax egg and whisk together until well blended.
- Add the cilantro, chopped poblano pepper, and onion and corn mixture to the mixing bowl and stir until evenly distributed in the batter.
- Fill the ¾ of the muffin tin with the batter. Use an lightly greased ice cream scoop for easier filling.
- Bake for 20 minutes or until golden brown. Insert a toothpick in the center of the muffin. If it comes out clean the muffins are done.
- Cool on a wire rack for ten minutes.
- NOTE: You can leave the oil out of the wet ingredients but they won’t crisp up like they do with the oil.