Corn Flour Muffins Recipe
These corn flour muffins are subtly sweet, golden, and tender. These refined sugar-free, vegan corn muffins are one of my favorite corn flour recipes.
Servings: 10
Calories: 161.5kcal
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 3/4 cup corn flour
- 3/4 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened applesauce
- 3/4 cup unsweetened milk of choice
- 1/3 cup extra virgin olive oil
- 1/4 cup maple syrup
- 1 teaspoon white vinegar or lemon juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 3/4 cup corn flour, 3/4 cup whole wheat flour, 1 teaspoon baking soda, and 1/4 teaspoon salt to a large mixing bowl, then whisk well.
- Add 3/4 cup unsweetened applesauce, 3/4 cup unsweetened milk of choice, 1/3 cup extra virgin olive oil, 1/4 cup maple syrup, and 1 teaspoon white vinegar or lemon juice to the mixing bowl, then whisk until incorporated.
- Divide the batter evenly into 10 portions in a muffin pan lined with paper baking cups.
- Bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean.
Notes
- Optional additions: add 1/2 cup of corn kernels (either fresh or frozen is fine) and/or one tablespoon of chopped jalapeño peppers. Stir them into the batter when you’re adding the wet ingredients.
- Store these muffins in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Serving: 1Muffin | Calories: 161.5kcal | Carbohydrates: 20.9g | Protein: 2.5g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.4g | Sodium: 176.2mg | Potassium: 109.2mg | Fiber: 1.8g | Sugar: 6.8g | Vitamin A: 44.3IU | Vitamin C: 0.2mg | Calcium: 47.1mg | Iron: 0.6mg