Whole Grain Corn Muffins

When you think of having a hearty bowl of chili a hot steamy stew or a cup of cream soup don’t you also want a cornbread muffin to go with it? I know I do. Depending on where you live your idea of the perfect cornbread might be sweet and almost cake like or more dry and crumbly baked up in a cast iron skillet. You might eat it plain or decided to drizzle a little honey, molasses, maple syrup or agave nectar over the top. No matter how you decide to top it this Whole Grain Corn Muffin recipe is more on the sweet moist side of things and absolutely delicious!

Whole Grain Corn Muffins

Perfectly tasty all on it’s own – no drizzle of anything required. If you like a less sweet cornbread just use a little less maple syrup. This recipe is cholesterol free, has no added fat and is quick and easy to make. Even though it’s a whole grain muffin it is tender and moist. Unsweetened applesauce replaces oil. I keep the little snack packs of applesauce in my pantry to use for baking.

Hiking Hidden Falls November 2013 057 (640x480)The addition of some whole corn is a nice touch and adds some texture. I served these with a veggie barley soup and the guys ate three of these muffins a piece. Yep – when the basket is empty at the end of the meal you know you have winner! I used Bob’s Red Mill Corn Flour – I like the nice soft crumb it gives to muffins but if you prefer a more crumbly texture use regular cornmeal.

Whole Grain Corn Muffins

  • 1 1/2 tablespoons ground flaxseeds – golden flax meal is less visible in the finished product
  • 1 cup plain unsweetened almond milk or milk of your choice
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1 cup cornmeal or cornflour
  • 1 cup oat flour – you can make your own by putting regular oats in your blend or food processor – process until you have flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  •  1/4 teaspoon salt – optional
  • 1 cup frozen organic corn – thawed

Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non stick spray or paper liners or use a silicone muffin pan.

In a measuring cup combine the ground flax seeds with the almond milk – stir and let sit for at least 5 minutes for it to gel.

In a mixing bowl combine applesauce and maple syrup – add flax-almond milk mixture.

Sift together cornmeal, oat flour, baking soda, baking powder and salt. Stir into wet ingredients just until combined – don’t over mix it.

Fold in the corn. Spoon the batter equally into the prepared muffin tin.

Bake 20 minutes or until a toothpick inserted in the center comes out clean. My muffins took exactly 20 minutes to bake.

Yield: 12 Muffins

Serving Size: 1 Muffin

Nutritional Information

Per Serving; 134 Calories, 1.7 g Fat, 0 mg Trans Fats, o mg Cholesterol, 26.6 g Carbohydrates, 2,9 g Fiber, 3 g Protein, 237 mg Sodium

Recipe from Forks Over Knives Cookbook and was created by Julieanna Hever.

Nutmeg Notes

I have had the Forks Over Knives cookbook for a while and I am just now getting around to trying some of the recipes. So far so good. I just wish it had the nutritional information already calculated – it takes a lot of extra time to do it myself! This cornbread muffin recipe caught my eye because Julieanna Hever and Chef AJ have created “The Chef and The Dietitian” videos where they demonstrate how to cook plant based recipes. The videos are fun, the recipes are delicious and they give you a lot of good tips while they cook. Check out their Holiday Recipe Special on You Tube. You can also enjoy a fantastic Brussels Sprouts recipe by Chef AJ and read my review of Chef AJ’s cookbook here. Speaking of Forks Over Knives have you watched the video on Netflix yet? I found it life changing.

It continues to be busy around here – I did another driving road trip with hubby Tom last week. He works on his computer while I drive and it helps him with his busy work load right now. Since we decided this in advance I was able to be better prepared with our food for the road and it worked well.

Hiking Hidden Falls November 2013

We did get in a hike this past Saturday. The weather was phenomenal – I just learned how to spell that word – thank goodness for spell check! We were a dirty dusty mess at the end of our hike as the path was bone dry and we were creating our own dust clouds! My hiking shoes are not brown – they are actually a blue/green color but you can’t tell that by looking at this photo! We have had a bit of a drought going on here. The good news is that today it’s raining pretty good so the hiking trails should be a little less dusty this coming weekend. I am not sure which is worse – dust or mud!

I have a ton of recipes and food/shopping finds as well as hiking photos I want to share – there just hasn’t been any extra time for blogging and posting lately.

I read this on the Veg Source Facebook yesterday and I shared it on my Facebook page.

PhotoIt’s so true. Most of us have known people that drain our energy and bring us down. Then there are the people who light up a room when they walk into it and leave you feeling like life is grand. I like those type of people!

I read another saying that went something like “Be the kind of person you want to hang out with”. Indeed – something to strive towards.

Make it a great day!


I shared mine – add your thoughts.

How do you like your cornbread – sweet and moist or more dry and crumbly?

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2 pings

  1. Carol says:

    Hi Tami…..I prefer them on the sweeter side but then I have only ever had the sweet ones. Your recipe looks good!

    Long time since I’ve been here to visit. Have had a couple of very stressful months with Mom & haven’t spent much time online. Hopefully soon!!

  2. Tami says:

    So good to see your post Carol. I hope your mom is doing better. I will stop by the café and say hi!

  3. Andrea@WellnessNotes says:

    The muffins sound good! I know the boys would like them!

    That’s a lot of dust! I went hiking last week and was also very dusty. We got quite a bit of rain on Tuesday and yesterday. The trails should be nice on the weekend.

    The quote you shared on FB is so true!

  4. Jody - Fit at 56 says:


    So happy you got out to hike & were prepared this time! 🙂 Sounds like you get some great trips in!

    I have not had corn bread or muffins in ages!!!!!

  5. Biz says:

    I don’t mind a sweeter corn bread muffin, but I have to have jalapeno in there to balance it out – and I do love the addition of whole corn kernals for extra texture.

    Funny, I was at the gym on the bike for an hour and was scrolling through Netflix and started watching Fork over Knives – I need to finish watching it this afternoon, but it is very interesting that doctors feel that food can cure people and not pills!

    My sister also loaned me the cookbook – I have already flagged several things I want to make! 😀

    1. Tami says:

      Oh do finish watching Forks Over Knives- it changed the way we eat around here. I hope you will post about the recipes you try from the cookbook – I am just starting to cook from it but so far so good!

  6. Dee says:


    Help! I found your recipe after trying several others and each turned out bitter. I searched for an answer and many deduced baking powder as the cause. I find it suspect however, was in the middle of giving your recipe a go since your ingredient list does not include baking powder. However, when you describe adding the dry ingredients you mention baking powder. Did you mean to include it? If so, how much? Thx

    1. Tami says:

      Hi Dee, Thank you finding that mistake the recipe does include 1 teaspoon baking powder! I will make the correction.

      Happy Baking,


  1. My Favorite Plant Based/Vegan Recipes. » Nutmeg Notebook says:

    […] Whole Grain Corn Muffins […]

  2. Three Sisters Harvest Stew & Baked Tortilla Chips » Nutmeg Notebook says:

    […] In this state it was slightly sweet from the corn and squash and really a bowl of comfort food. Some Whole Grain Cornbread Muffins would go well with this dish. It’s called Three Sisters Stew based on Native American Mythology. […]

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