Gluten-Free Vegan Cornbread Muffins
Ingredients
-
1½
cups
fine grain cornmeal
-
1½
cups
fine grain almond flour
-
¼
cup
tapioca flour
-
1
tablespoon
baking powder
-
¾
teaspoon
sea salt
-
½
cup
maple syrup
-
¾
cup
lite coconut milk
-
4
teaspoons
apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the cornmeal, almond flour, tapioca flour, baking powder, and salt in a bowl.
- Make a well in the center and add the maple syrup, coconut milk, and apple cider vinegar. Mix until just combined.
- Pour the mixture into a prepared muffin tin.
- Bake for 18-20 minutes, checking at 18 minutes until a toothpick comes out clean with a few crumbs.
- Allow to cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
316
Total fat
13g
Total carbohydrates
44g
Total protein
7g
Sodium
201mg
Cholesterol
1mg
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