Whole Wheat Cornbread Muffins

Whole Wheat Cornbread Muffins

Makes 12 muffins

Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen.

Ingredients: 
  • 1 1/2 cup cornmeal
  • 1/2 cup whole wheat pastry flour
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup unsweetened almondmilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 cup fresh corn kernels or frozen corn kernels, thawed
  • 1 cup chopped nuts, such as pecans or walnuts
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Method: 

Preheat oven to 350°F. Line a standard muffin tin with paper liners or oil with canola spray oil.

Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together almondmilk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and nuts and stir until combined.

Fill each muffin cup about 3/4 full. Bake 25 minutes or until a toothpick inserted in the center comes out clean

Nutritional Info: 
Per Serving:180 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 170mg sodium, 26g carbohydrate (3g dietary fiber, 8g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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