Blackberry Cornmeal Muffins
Ingredients
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
¼
cup
unsweetened almond milk
-
¾
tsp
apple cider vinegar
-
1½
tsp
baking soda
-
2
Tbsp
maple syrup or agave nectar
-
½
cup
organic cane sugar
-
¼
cup
melted vegan butter
-
¾
cup
unsweetened applesauce
-
¼
tsp
sea salt
-
¼
cup
almond meal
-
1
cup
fine cornmeal
-
1
cup
unbleached all-purpose flour
-
1
cup
blackberries
Instructions
- Preheat the oven to 350°F (176°C) and prepare a muffin tin with liners or grease it.
- Mix flaxseed meal and water in a bowl to create flax eggs and let it sit for 5 minutes.
- In a measuring cup, combine almond milk, apple cider vinegar, and baking soda, then whisk and set aside.
- In the bowl with flax eggs, add maple syrup, sugar, and melted vegan butter, whisking to combine.
- Stir in applesauce and salt, then add the almond milk mixture and whisk again.
- Gradually add almond meal, cornmeal, and flour, mixing until just combined.
- Fold in the blackberries that have been dusted with flour.
- Scoop the batter into the muffin tins until almost full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 15-20 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
227
Total fat
6.7g
Total carbohydrates
39.5g
Total protein
3.6g
Sodium
279mg
Cholesterol
0mg
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