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A light, tender, and moist cornbread muffin made completely plant-based. Using a blend of cornmeal and whole wheat flour, these muffins have a wholesome texture and a hint of sweetness from maple syrup, perfect for pairing with chili or a hearty soup.
For 6 servings
Prepare for baking
Mix the dry ingredients
Combine the wet ingredients
Make the batter and fill muffin cups
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A light, tender, and moist cornbread muffin made completely plant-based. Using a blend of cornmeal and whole wheat flour, these muffins have a wholesome texture and a hint of sweetness from maple syrup, perfect for pairing with chili or a hearty soup.
This american recipe takes 28 minutes to prepare and yields 6 servings. At 184.25 calories per serving with 2.86g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
Bake the muffins
Replace the whole wheat flour with a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum.
To save time, you can mix all wet ingredients directly into the dry ingredients bowl without using a separate bowl.
Add 1/4 cup of corn kernels (fresh or frozen) to the batter for a fun texture and extra sweetness.
The combination of whole wheat flour and cornmeal provides dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
This recipe is suitable for those with dairy or egg allergies, or anyone following a vegan lifestyle, without compromising on taste or texture.
The use of a flax egg contributes plant-based omega-3 fatty acids (ALA), which are beneficial for heart and brain health.
Yes, this version is quite healthy. It uses whole wheat flour for added fiber, maple syrup as a natural sweetener, and a flax egg which provides omega-3 fatty acids. The use of applesauce also helps reduce the overall oil content.
Each muffin in this recipe contains approximately 170 calories, making it a light and satisfying side or snack.
Absolutely! Reduce the maple syrup to 1 tablespoon and add 1/4 cup of chopped jalapeños, some vegan cheddar shreds, or chopped chives to the batter for a delicious savory twist.
Cornbread is naturally a bit crumbly. However, if it's excessively so, it might be due to overbaking or an imbalance of wet to dry ingredients. The flax egg and applesauce in this recipe help bind it well.
