Check out the label of a popular store-bought cornbread mix and you’ll find over 20 ingredients. The third being sugar and, moving down the list, there’s a ton that I can’t begin to pronounce.
These plant-based cornbread muffins – on the other hand – are made with whole foods and sweetened naturally with dates. Talk about a healthier option!
I used this Food Processor when making these cornbread muffins. *Note this is an affiliate link.
Plant-Based Cornbread Muffins
- 8 pitted Deglet dates
- 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water)
- 1 cup rolled oats
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsweetened almond milk
- 1 T tahini or a nut or seed butter
- Preheat oven to 400 degrees F.
- Soak dates in 1/2 cup warm water. Make flax egg by combining ground flaxseed and water and let sit for 10 minutes.
- Add oats to food processor and blend into coarse flour. Add oat flour, cornmeal, baking powder and baking soda to a large mixing bowl.
- Add dates (and soaking water), almond milk and tahini to food processor and blend until smooth.
- Add date mixture and flax egg to dry ingredients and stir to combine. Divide dough into 12-cup non-stick muffin tins.
- Bake for 20 minutes or until a knife or toothpick inserted into the middle comes out clean. Serve warm.
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