Easy Cornbread Muffins Oil free & Gluten Free
A healthy cornbread muffin that is soft and moist.
Equipment
- oven, muffin pan
Ingredients
- 1 1/2 cups plant milk unsweetened
- 6 Medjool Dates, pitted, soaked, drained approximately 4 ounces
- 2 tablespoons ground flax seeds - golden flax blends in nicely
- 1 cup oat flour
- 1 cup corn flour Bob's Red Mill Organic or cornmeal
- 1 teaspoon baking soda
- 1 teaspon baking powder
- 1/2 cup applesauce - unsweetened
- 1 cup frozen corn
- 1 jalapeno pepper, diced - optional
Instructions
- Preheat oven to 350 degrees. Use a silicone muffin pan or use parchment liners in a regular muffin pan to prevent sticking.
- In a high-powered blender container, soak pitted dates and ground flax seeds in the plant milk for 15 minutes (if the dates are very hard, soak in hot water first, for 15-30 minutes, drain and use. Save the soaking water to sweeten your tea.) Blend until smooth and creamy.
- In a large mixing bowl, combine flours, baking soda, and baking powder. Stir with a wire whisk to incorporate the ingredients.
- Add the blended mixture from the blender container along with the applesauce to your dry ingredients in the mixing bowl. Using a spoon or a wire whisk to incorporate all of the dry ingredients are well mixed. Stir in the corn and optional diced jalapeno if desired.
- Divide the batter evenly into prepared muffin pans.
- Bake in a preheated 350 degree oven for 18-20 minutes or until a toothpick comes out clean,
- If using a silicone muffin pan let the muffins sit in the pan and cool for a bout 5-10 minutes to cool. They will come out easier once they have cooled a little.
- They freeze well for future meals.
Notes
While recipe testing I tried using date syrup to sweeten the muffins and they turned out dark brown!
My friend Randi Dolan, suggested I use dates blended up instead and it worked perfectly. Thank you Randi!
Tried this recipe?Let us know how it was!