Whole Grain Cornbread Muffins
Nov 11, 2023
Whole Grain Cornbread Muffins
Makes 12 • Total Time: 50 minutes • FODMAP rating: low
This cornbread is a huge favorite! They freeze well and make a great breakfast, side dish or snack during the fall months. This can be made to be sweet or savory. There are so many ways these muffins can be customized. Here are some ideas: Try different flours in replacement of the oat flour. You can use different syrups instead of maple syrup. Some ideas include date syrup or molasses. Substitute the corn with fresh peppers or other vegetables or fruits.
Ingredients
1½ tablespoons ground flaxseed or chia seeds
1 cup unsweetened plant-based milk, preferably almond
½ cup unsweetened applesauce
½ cup maple syrup
1 cup cornmeal
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup corn kernels or 1 cup blueberries
Instructions
1.Preheat the oven to 375°F. In a small bowl, combine flaxseed with plant-based milk and set aside to allow it to gel for 5 minutes.
2.In a large mixing bowl, stir applesauce and maple syrup together and add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder, and salt. Stir until well-combined with a wooden spoon but avoid over-mixing. Add the corn kernels or blueberries (if frozen, lightly flour before mixing in).
3.Line a muffin tin with cupcake liners or use an oil spray. Bake for 20 minutes or until the toothpick comes out clean when inserted into the center. Serve warm.
*Don’t forget to preload on vegetables before you eat!
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