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  • Prep-time: / Ready In: / Cook Time:
  • Makes 12 muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve and eat than cornbread, these tasty vegan muffins were built to please a crowd.

Whole Grain Corn Muffins

Ingredients

  • 1½ tablespoons ground flaxseed
  • 1 cup unsweetened plain almond milk
  • ½ cup unsweetened applesauce
  • ½ cup pure maple syrup
  • 1 cup corn meal
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup frozen corn kernels, thawed

Instructions

  1. Preheat oven to 375°F.
  2. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
  3. In a large mixing bowl, stir applesauce and maple syrup together and add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add the corn kernels.
  4. Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.
  5. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.

Comments (10)

(4.89 from 9 votes)
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Hilary1 month ago
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I followed recipe but subbed blueberries for the corn for a sweeter dessert muffin. If I was going to do a savoury cornbread muffin I would reduce the maple syrup.

Sharon L Brunet2 months ago
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This was an amazing recipe. I made these for my mom and she’s not gluten-free or vegan, but she LOVED these and so did I. Thanks for the recipe.

CK3 months ago
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Only a 5 minus the corn kernels and Maple syrup. We like spicey cornbread and your base was good enough for a wfpb version that we could spice up. This was cornbread that fed a soul food, southern eating bunch..and they loved it. They ate it with collards and Brussel sprout leaves for dinner. They ate it plain for breakfast with hot coffee and added it as a side to a salad for lunch. Definitely a hit here. Thanks

Phyllis Smillie3 months ago
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I just brought the book made muffins so yummy I am following Plant-base diet

Jama Beasley4 months ago
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I love this formula which I bake weekly. I reduce the sweet & add chili powder, onion & garlic powder, & a few pepper flakes & sometimes diced jalapeno peppers. This makes it more savory. Also substitute frozen corn (when I do not have) with drained whole corn which I give a few whirled in the blender. But this “formula” lends itself for diversity – so play with what you have!!

Tish Lambert4 months ago
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My kids LOVE these. They eat them for breakfast and they think they are dessert; I guess they are chili’s dessert. Hahaha. Of course, I make it with .5 cup of maple syrup, but it really is too sweet and I think it would do well at .25 cups.

Angie4 months ago
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Yummy, these were great. Will make again.

Steve5 months ago
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Delicious! These are our favorite corn muffins. Very moist with the right amount of sweetness. Easy and quick to prepare. Highly recommend.

Hector G.5 months ago
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Excellent recipe! Comes out very moist and has a great texture. I also substituted the flaxseeds with chia seeds and it turned out just as good!

Mary6 months ago
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A bit sweet for me as written but good if you reduce or eliminate the maple syrup. If you like sweet corn muffins, this will probably be just right. Some jalapeno is a nice addition too!

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Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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