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Amanda's Corn Muffins


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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



Step 1

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

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