Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Plant-Based Cornbread Muffins
Whole-food, plant-based cornbread muffins made with whole grains and no oil or added sugar. A perfect match for chili, soup and stew.
Course
Appetizer, Side Dish
Cuisine
American
Keyword
cornbread
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
90
kcal
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
Calories:
90
kcal