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!
Cornbread muffins are best when served alongside chili, soup or stew. Some favorites are Butternut Chili, Hearty Pumpkin Chili, Quinoa Chili, Hearty Stew and Turmeric Squash Soup.
I used this Food Processor when making these cornbread muffins. *Note this is an affiliate link.
Plant-Based Cornbread Muffins
Ingredients
- 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
Instructions
- 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.
Nutrition
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.
