Vegan. Gluten-free. Corn Muffins.

I know I've been promising you a corn muffin recipe and finally, here it is! I made them yesterday to go along with my 3-Bean Chili. Lots of trial and error on these. But worth the wait for a springy, light bite of corny goodness. The flax seeds in the mix do supply some good fats but there is quite a bit of coconut oil in this recipe, so it would not quite qualify as a "nutritarian" goodie. Oil and flour do not contain any real health benefits or nutrients to speak of. But for a tasty accompaniment to a nutritious bowl of chili, these really work.

  • 1 cup corn flour (masa)
  • 1 cup brown rice flour
  • 1 TBS baking powder
  • 1/4 tsp salt
  • 2 TBS date sugar or any minimally processed sweetener
  • 2 TBS flax meal + 6 TBS water
  • 1/4 cup coconut oil, melted (warm, not hot)
  • 2 cups unsweetened soy milk or any non-dairy milk product

  1. Preheat oven to 350 F.
  2. Lightly grease a 12-cup muffin pan (or you can use paper cupcake liners).
  3. Combine flax meal with water and set aside.
  4. Mix together all remaining dry ingredients.
  5. Add remaining wet ingredients to dry and whisk well.
  6. Fill each muffin holder with the batter almost to the top (an ice cream scoop works well).
  7. Bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
  8. Let sit for a few minutes, then remove muffins to a cooling rack.

Makes 12 muffins. Enjoy!

Healthy trails,

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