Corn Muffins with Apples and Walnuts (Vegan)

Sharon Palmer

These Corn Muffins with Apples and Walnuts offer a completely plant-based (vegan) take on a classic corn muffin. This is a truly go-to, favorite recipe of mine; I turn to it time and time again and it’s featured in my first book, The Plant-Powered Diet. It’s also a great way to feature seasonal apples with walnuts, whole grains, and spices. Serve them for breakfast or brunch, and alongside soup, salads, stews, or vegetarian chili at lunch and dinner. Make up a batch and pop them in the freezer so you can enjoy them whenever you like.

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Corn Muffins with Apples and Walnuts (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 10 muffins 1x
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Ingredients


Instructions

  1. Preheat the oven to 425ºF and spray a muffin tin with nonstick cooking spray.
  2. Stir together the apple, plant-based milk, canola oil, and vanilla in a medium mixing bowl.
  3. Add the cinnamon, cornmeal, flour, baking powder, dates, and walnuts and stir until just combined, being careful not to overwork the batter.
  4. Pour the batter into the prepared muffin tin.
  5. Place in the oven and bake 15 to 20 minutes, until golden brown.

Notes

To store the muffins in the freezer, let them cool completely, then seal them in an airtight container or bag, and freeze. To serve, remove the muffins ahead of time and allow to thaw, or heat them for 30 seconds in the microwave.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 205
  • Sodium: 156 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 5 g

For other healthy plant-based muffin recipes, check out the following:

Chocolate Zucchini Power Muffins
Whole Corn Muffins with Spices
Blueberry Millet Muffins

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