Healthy gluten-free, vegan maple cornbread muffins, lightly sweetened with maple syrup and pureed sweet corn. Serve warm with a drizzle of honey or maple syrup.
Makes 12 muffins
Preheat the oven to 350F. Lightly grease a muffin tin with avocado or coconut oil. Place the two tablespoons of ground flax and 5 tablespoons of warm water into a small bowl. Mix together and let sit for about 5-10 minutes so a gel can form. This is your flax egg.
In a blender, blend together 2 cups sweet corn with 1 cup filtered water until completely smooth. Measure out 1 cup for the recipe.
In a large bowl combine the corn meal, oat flour, baking powder, baking soda, salt and nutmeg. Whisk together to make sure all the ingredients are evenly distributed.
In a medium bowl combine the pureed sweet corn, flax egg, plant-based milk, maple syrup, oil and apple cider vinegar. Pour the mixture into the dry and gently combine. Careful not to over mix.
Using a cookie scoop, place the batter into the muffin tins, filling the hole 3/4 of the way up. Bake in the oven for 25-30 minutes. The muffins are done when the center of the muffin is poked with a toothpick and comes out clean. Let cool for at least 10 minutes before transferring to a cooling rack. Muffins are best eaten within 4 days of making or store in the freezer for up to 3 months.
This recipe calls for pureeing sweet corn. Don’t let this deter you from making the recipe. It’s really quite simple. All you need is fresh or frozen, defrosted sweet corn (I use frozen organic from Trader Joe’s). Measure out 2 cups of corn kernels and place them in the blender with 1 cup of filtered water. Blend on high until silky smooth. You only need 1 cup of puree for this recipe.