5/5
(1 Votes)
Ingredients
- 1 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour or 1/2 cup all purpose GF baking flower
- 2 tablespoons ground flaxseed or chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1 cup fresh organic corn kernels or frozen organic corn kernels, thawed
- 1 cup chopped nuts, such as pecans or walnuts
Preparation
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 almond milk, 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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