Gluten Free Cornbread Muffins

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Corn, fresh or frozen

• Refrigerated

  • 1 cup Almond milk
  • 2 Flax eggs

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond meal
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Corn meal
  • 1/2 cup Oat flour
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on veganhuggs.com

Description

Ingredients

• 2 flax eggs (mix together 2 tablespoons ground flax seed + 6 tablespoons filtered water)* See Note
• 1 cup almond milk (or any plant-based milk) + 1 tablespoon fresh lemon juice (or apple cider vinegar)
• 1/2 cup oat flour (gluten-free)*See Note
• 1/2 cup almond meal
• 1 cup corn meal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup (or agave)
• 3/4 cup corn (fresh or frozen)

Directions

• Preheat oven to 375 degrees fahrenheit
• Place 10 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
• Prepare flax eggs in a small bowl and set aside, about 10 minutes.
• In a separate small bowl, add the almond milk and lemon juice (or vinegar). Set aside about 10 minutes. This creates a vegan buttermilk.
• If using rolled oats, make oat flour by placing 3/4 cup oats in a blender. Blend until finely ground.
• In a large bowl, add oat flour, almond meal, corn meal, baking powder, baking soda & sea salt (All dry ingredients). Combine well.
• In a medium bowl, combine flax eggs, buttermilk, applesauce, melted coconut oil & maple syrup. Whisk to combine well.
• Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently until combined, but dont overwork the batter. Gently fold in corn.
• Fill each muffin liner (or greased slot) about 3/4 full. Top each muffin with a few corn kernels.
• Place in oven & bake the muffins until they are slightly golden on top, about 20-25 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then theyre ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.

Nutrition