I must admit, I kind of have a weakness for baked goods. Anything warm, sweet, and bready, and I am TEMPTED! Years ago, when I was a professional dancer and my diet was not as clean, everywhere I travelled for work I
would go on a mission to find Mrs. Fields cookies! I even found them in Tokyo, Japan, and this was years ago before Tokyo was so commercialized. Truly addicted.
But now my tastes have changed and, although I still like baked goods, they do not have to be so sweet and sugar filled. And I rarely eat baked goods outside of my home because I just don't trust the ingredients. I honestly get nervous about not feeling well afterwards. It's happened enough times in the past where, for me, for now, it's not worth the indulgence.
THESE vegan cornbread muffins however are the perfect sweet treat without the dairy or processed sugar. They are so tasty and satisfying, but still I have to admit it's hard for me to eat just one!
I hope you like, and if you do, will you please send me a comment down below?
Until next time...
INGREDIENTS:
1/2C whole wheat pastry flour (for GF you can use all-purpose gluten free flour)
1/2C spelt flour
1C organic cornmeal (organic non-GMO is important)
1Tb baking powder
1/2tsp sea salt
2 flax eggs (2Tb ground flax mixed with 6Tb of water)
1/4C pure maple syrup
1/8C coconut oil (melted)
1C organic soy milk (you can also use almond or coconut milk)
DIRECTIONS:
Preheat oven to 375 degrees Fahrenheit. Line a 12-muffin pan with non-bleached parchment paper muffin liners.
Combine the ground flax and water, stir, and set aside to thicken to a gel like consistency.
In a large mixing bowl combine all of the dry ingredients (flours, cornmeal, baking soda, salt). Stir using a whisk to combine all of the dry ingredients well.
In a medium mixing bowl combine the maple syrup and soy milk until mixed through. Add the flax seed eggs and combine.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the middle of the dry ingredients. Slowly mix until just combined (do not over mix).
Next slowly pour the liquid coconut oil into the mixture and stir until just combine. Be careful to not over mix otherwise your muffins will tend to get too dense and flat.
Finally pour your batter into the prepared muffin pan, place in the over, and bake for approximately 20-25minutes, or until a toothpick inserted in the middle of a muffin comes out clean. This is important. It is easy to undercook these muffins, so please make sure your corn muffins are a medium to dark golden color and a toothpick comes out clean or even a bit crumbly.
Once done, take out of oven and allow to cool at least 15min prior to serving.
Enjoy xx
But now my tastes have changed and, although I still like baked goods, they do not have to be so sweet and sugar filled. And I rarely eat baked goods outside of my home because I just don't trust the ingredients. I honestly get nervous about not feeling well afterwards. It's happened enough times in the past where, for me, for now, it's not worth the indulgence.
THESE vegan cornbread muffins however are the perfect sweet treat without the dairy or processed sugar. They are so tasty and satisfying, but still I have to admit it's hard for me to eat just one!
I hope you like, and if you do, will you please send me a comment down below?
Until next time...
INGREDIENTS:
1/2C whole wheat pastry flour (for GF you can use all-purpose gluten free flour)
1/2C spelt flour
1C organic cornmeal (organic non-GMO is important)
1Tb baking powder
1/2tsp sea salt
2 flax eggs (2Tb ground flax mixed with 6Tb of water)
1/4C pure maple syrup
1/8C coconut oil (melted)
1C organic soy milk (you can also use almond or coconut milk)
DIRECTIONS:
Preheat oven to 375 degrees Fahrenheit. Line a 12-muffin pan with non-bleached parchment paper muffin liners.
Combine the ground flax and water, stir, and set aside to thicken to a gel like consistency.
In a large mixing bowl combine all of the dry ingredients (flours, cornmeal, baking soda, salt). Stir using a whisk to combine all of the dry ingredients well.
In a medium mixing bowl combine the maple syrup and soy milk until mixed through. Add the flax seed eggs and combine.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the middle of the dry ingredients. Slowly mix until just combined (do not over mix).
Next slowly pour the liquid coconut oil into the mixture and stir until just combine. Be careful to not over mix otherwise your muffins will tend to get too dense and flat.
Finally pour your batter into the prepared muffin pan, place in the over, and bake for approximately 20-25minutes, or until a toothpick inserted in the middle of a muffin comes out clean. This is important. It is easy to undercook these muffins, so please make sure your corn muffins are a medium to dark golden color and a toothpick comes out clean or even a bit crumbly.
Once done, take out of oven and allow to cool at least 15min prior to serving.
Enjoy xx
