Whole Wheat Cornbread Muffins

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.

Melanie Haraldson
Melanie Haraldson is the Healthy Eating and Green Mission Specialist for the Whole Foods Market in Pembroke Pines, Fla. She is a board certified Holistic Health Coach through the American Association of Drugless Practitioners. Her goal is to help others discover a whole new world of flavor, nourishment, love, health, happiness and balance.