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.
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.
Made these in a 9in. square pan because I didn’t have my muffin tin. My southern cornbread-loving husband said they were great and asked me to make them every week. Definitely a “make again!” recipe. Thanks for posting this!
Hi low long did it take to bake in your 9×9 pan?
Have you ever tried this with less maple syrup?
Thanks
No I haven’t. You could try using less and sub some unsweetened applesauce to make up for it to keep the moisture the same.
I have to say that I really like the way these muffins turned out! Will pair well with a hot bowl of black bean chili!
Enjoy!
I used the indicated flaxmeal to milk ratio and it didn’t gel in the milk. Typically in other egg replacement scenarios the ratio is 1 T flax meal to about 3 T water. For 1 cup of liquid that would equate to using 5 T of flaxmeal. But even when I increased the flax meal to that ratio – no gelling. I finally had to give up and use an egg. Any recoomendations?
Hi Ally,
It doesn’t have to gel and it still works great. I have made this recipe numerous times without fail. No egg needed. Make the recipe as written and it turns out great!
I agree with Tami. I followed the recipe exactly. I didn’t worry about it jelling. They were delicious!!!
Hi Linda,
I am glad you liked them!
Happy Cooking,
Tami
I made this recipe for the first time tonight. Served them with the Well Your World Chili. They were both a hit. I did cut back on the spices in the chili, but I followed the recipe to a T for the cornbread muffins. They were delicious. Our friend asked if we would leave the extras. Of course I said yes. I plan to make more for us. This is the best cornbread recipe I have tried. We all loved them!
HI Linda,
That is great. It is so nice when we share a healthy meal with someone and they like it.
Happy Cooking,
Tami
I just made these muffins and they are delicious!!! They popped right out of my silicone muffin pan after I let them sit for 10 minutes out of the oven. Definitely a keeper 🙌
Thank you for this amazing easy corn bread muffin recipe Tami.
That makes me so happy! I am glad you enjoy the muffins. Silicone bakeware is the best thing for no oil baking.
Hi Tami
Would these be ok without corn kernels?
Yes they are very good without the corn just a wee bit smaller but still a good size.