Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped nuts adding texture and flavor. Leftover muffins can be frozen. Happy baking!
Whole Wheat Cornbread Muffins
Makes 12 muffins.
1 ½ cup cornmeal
½ cup whole wheat pastry flour
2 tablespoon ground flaxseed
2 teaspoon baking powder
½ teaspoon sea salt
1 cup unsweetened almond milk
½ cup unsweetened applesauce
¼ cup honey
1 cup fresh corn kernels or frozen corn kernels, thawed
1 cup chopped nuts, such as pecans or walnuts
Preheat oven to 350°F. Line a standard muffin tin with paper liners.
Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together almond milk, applesauce and honey. Stir honey mixture into cornmeal mixture. Add corn and nuts and stir until combined.
Fill each muffin cup about ¾ full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.