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Whole Wheat Cornbread Muffins

Makes 12 muffins
Time 35 min
Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen.
Special Diets:
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 the 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.

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.
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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.