Corn Flour Muffins
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: 12
Calories: 146.7kcal
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 cup corn flour
- 1 cup whole wheat flour (or substitute spelt flour or all purpose flour)
- 1 cup unsweetened applesauce
- 1 cup unsweetened plant-based milk
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the unsweetened applesauce, unsweetened plant-based milk, maple syrup, and extra virgin olive oil to a large mixing bowl, then mix well.
- Add the corn flour, whole wheat flour, baking powder, and salt to a second mixing bowl, then mix well.
- Add the wet ingredients to the dry ingredients, then stir to combine.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
- Optional additions for these vegan corn muffins: 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 combining the wet ingredients with the dry ingredients.
- Store these corn flour muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
Nutrition
Serving: 1Muffin | Calories: 146.7kcal | Carbohydrates: 23.5g | Protein: 2.6g | Fat: 5.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.4g | Sodium: 130.3mg | Potassium: 101.9mg | Fiber: 2.1g | Sugar: 7.7g | Vitamin A: 48.3IU | Vitamin C: 0.2mg | Calcium: 92.7mg | Iron: 0.8mg