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
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.