Perfectly tasty all on it’s own – no drizzle of anything required. If you like a less sweet cornbread just use a little less maple syrup. This recipe is cholesterol free, has no added fat and is quick and easy to make. Even though it’s a whole grain muffin it is tender and moist. Unsweetened applesauce replaces oil. I keep the little snack packs of applesauce in my pantry to use for baking.
The addition of some whole corn is a nice touch and adds some texture. I served these with a veggie barley soup and the guys ate three of these muffins a piece. Yep – when the basket is empty at the end of the meal you know you have winner! I used Bob’s Red Mill Corn Flour – I like the nice soft crumb it gives to muffins but if you prefer a more crumbly texture use regular cornmeal.
Whole Grain Corn Muffins
- 1 1/2 tablespoons ground flaxseeds – golden flax meal is less visible in the finished product
- 1 cup plain unsweetened almond milk or milk of your choice
- 1/2 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 1 cup cornmeal or cornflour
- 1 cup oat flour – you can make your own by putting regular oats in your blend or food processor – process until you have flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt – optional
- 1 cup frozen organic corn – thawed
Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non stick spray or paper liners or use a silicone muffin pan.
In a measuring cup combine the ground flax seeds with the almond milk – stir and let sit for at least 5 minutes for it to gel.
In a mixing bowl combine applesauce and maple syrup – add flax-almond milk mixture.
Sift together cornmeal, oat flour, baking soda, baking powder and salt. Stir into wet ingredients just until combined – don’t over mix it.
Fold in the corn. Spoon the batter equally into the prepared muffin tin.
Bake 20 minutes or until a toothpick inserted in the center comes out clean. My muffins took exactly 20 minutes to bake.
Yield: 12 Muffins
Serving Size: 1 Muffin
Nutritional Information
Per Serving; 134 Calories, 1.7 g Fat, 0 mg Trans Fats, o mg Cholesterol, 26.6 g Carbohydrates, 2,9 g Fiber, 3 g Protein, 237 mg Sodium
Recipe from Forks Over Knives Cookbook and was created by Julieanna Hever.
Made these in a 9in. square pan because I didn’t have my muffin tin. My southern cornbread-loving husband said they were great and asked me to make them every week. Definitely a “make again!” recipe. Thanks for posting this!
Hi low long did it take to bake in your 9×9 pan?
Have you ever tried this with less maple syrup?
Thanks
No I haven’t. You could try using less and sub some unsweetened applesauce to make up for it to keep the moisture the same.
I have to say that I really like the way these muffins turned out! Will pair well with a hot bowl of black bean chili!
Enjoy!
I used the indicated flaxmeal to milk ratio and it didn’t gel in the milk. Typically in other egg replacement scenarios the ratio is 1 T flax meal to about 3 T water. For 1 cup of liquid that would equate to using 5 T of flaxmeal. But even when I increased the flax meal to that ratio – no gelling. I finally had to give up and use an egg. Any recoomendations?
Hi Ally,
It doesn’t have to gel and it still works great. I have made this recipe numerous times without fail. No egg needed. Make the recipe as written and it turns out great!
I agree with Tami. I followed the recipe exactly. I didn’t worry about it jelling. They were delicious!!!
Hi Linda,
I am glad you liked them!
Happy Cooking,
Tami
I made this recipe for the first time tonight. Served them with the Well Your World Chili. They were both a hit. I did cut back on the spices in the chili, but I followed the recipe to a T for the cornbread muffins. They were delicious. Our friend asked if we would leave the extras. Of course I said yes. I plan to make more for us. This is the best cornbread recipe I have tried. We all loved them!
HI Linda,
That is great. It is so nice when we share a healthy meal with someone and they like it.
Happy Cooking,
Tami