Corn Muffins with Spices

These corn muffins with spices pay homage to their grand origins: the ancient Mayan tradition of maize (corn), the basis of the diet in the Americas. In addition to yellow corn meal, these corn muffins include chia seeds and quinoa flour—other ancient foods from the Americas—which provide structure, as well as other common spices indigenous to the region, which provide so much flavor. Plus a handful of whole corn kernels adds just the right “wholeness” to these nutritious vegan corn muffins.

These corn muffins with spices are light in added sugars, oil, and sodium, and hefty in nutrients, such as fiber, plant protein, vitamins, minerals, and phytochemicals.

Does cornmeal have gluten?

The answer is no! Cornmeal is considered a whole grain, but cornmeal is gluten free. In fact, these corn muffins are completely gluten-free because they do not contain traditional wheat flour.

Does cornmeal go bad?

Cornmeal is shelf stable and has a long shelf-life; it can last for several months stored in an airtight container. However, if you are not going to be using the cornmeal within several months, you may consider freezing it to avoid the natural rancidity that can occur in grains left at room temperature for long periods.

Corn Muffins with Spices

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(9 votes, average: 4.89 out of 5)
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4.9 from 9 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 9 muffins 1x
• Diet: Vegan

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Description

These healthy, nutritious corn muffins with spices are gluten-free, vegan, and packed with nutrition and flavor.

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Ingredients

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Muffins:

• 1 tablespoon chia seeds
• 1 tablespoon flax seeds
• 1 1/2 cups plant-based milk, unsweetened, plain (i.e., soymilk, oat milk, almond milk)
• 1/4 cup vegetable oil
• 1 tablespoon coconut palm sugar (or brown sugar)
• 1 cup medium ground cornmeal
• 1 cup quinoa flour*
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 tablespoon baking powder
• 2 teaspoons finely diced jalapeno (optional)
• ¾ cup frozen corn, thawed

Topping: (optional)

• 1/4 teaspoon sea salt
• 1/4 teaspoon paprika

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Instructions

1. Preheat oven to 375 F.
2. In a medium mixing bowl, mix chia and flax seeds with plant-based milk and oil and let stand for 5 minutes.
3. Stir in sugar, cornmeal, quinoa flour, cumin, paprika, and baking powder just until smooth.
4. Stir in jalapeno (optional) and thawed frozen corn.
5. Spray medium muffin pan with nonstick cooking spray. Fill muffin pans with 1/3 cup batter. (Alternatively may use paper muffin liners, if desired.)
6. Place in oven and bake for about 35-40 minutes, until tender and golden brown.
7. Remove from oven and let cool for 5 minutes. If desired, make the topping by mixing together sea salt and paprika in a small bowl. Sprinkle a pinch of the mixture over each muffin. Remove from muffin pan and serve immediately.
8. Makes 9 small muffins. May store muffins in airtight container at room temperature for 3 days, or in freezer up to 3 months.

Notes

*May substitute with another whole grain flour, such as whole wheat flour (which contains gluten), sorghum flour, or millet flour.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Muffins
• Cuisine: American, Latin

Nutrition

• Serving Size: 1 muffin (1/3 cup batter each)
• Calories: 192
• Sugar: 3 g
• Sodium: 24 mg
• Fat: 3 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 6 g

For more plant-powered muffin recipes, check out some of my favorites:

Vegan Blueberry Millet Muffins
Zucchini Carrot Spice Muffins
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins
Chocolate Zucchini Power Muffins

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