Jalapeño Cheddar Corn Muffins

August is a rough month. Not only do you have to meet your zucchini quota,* but you also have to make sure you are following the eat-your-corn-out guidelines.

Luckily, the guidelines include corn bread as a serving of corn!

That means you get to enjoy these bad boys on the regular in August. Made with corn meal, oat flour, jalapenos, and daiya cheddar shreds, these little spicy, cheesey nuggets are the end of summer in a muffin.

Plus, they are gluten free and vegan (as always)!

You can eat these little guys every day this month and know that you are doing your citizen’s duty and honoring the corny-topia government mandate.**


Makes 6 Muffins
Total Time: 35 minutes, Active Time 15 minutes


1/3 cup neutral tasting oil
1 tablespoon sugar
1/4 cup + 2 tablespoons unsweetened plant milk
3/4 cup corn meal
3/4 cup oat flour
1/2 cup potato starch
1/4 teaspoon salt
1 tablespoon baking powder
2 jalapenos, diced
1/2 cup daiya cheddar cheese, shredded***


  1. Preheat an oven to 350 degrees Fahrenheit and line a muffin tray with 6 liners.
  2. In a large bowl, mix together the oil and sugar. Add in the plant milk and mix again.
  3. Add in the corn meal, oat flour, potato starch, salt, and baking powder, mixing in between adding each ingredient. The batter should be thick, but if it is too thick to mix, add a little more plant milk.
  4. If you haven’t already, dice the jalapenos and shred the cheese (if the cheese is prepackaged in shreds, you can leave as is). Fold the jalapenos and cheese into the batter. If desired, save some of the jalapenos and cheese for topping.
  5. Fill 6 liners with the batter and top with the extra jalapenos and cheese. Bake for 23-25 minutes, or until you can insert a toothpick into the muffin, and it comes out clean.
  6. Allow the muffins to cool on a cooling rack and enjoy! These will store for 1-2 days at room temperature and 3-4 days in the refrigerator. Keep in a bread bag or an air tight container.


*See previous post to learn more about the zucchini quota.
**The eat-your-corn-out guidelines, also referred to as the corny-topia mandate, is a government policy enacted in 1932 to ensure that its citizens were ingesting enough corn. So far, the mandate has proven successful.
***If you have another vegan cheddar cheese that you like better, go for it! But I have only tested this recipe with Daiya cheese.

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