(9 votes, average: 4.89 out of 5)
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These healthy, nutritious corn muffins with spices are gluten-free, vegan, and packed with nutrition and flavor.
Ingredients
Scale
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
Instructions
- Preheat oven to 375 F.
- In a medium mixing bowl, mix chia and flax seeds with plant-based milk and oil and let stand for 5 minutes.
- Stir in sugar, cornmeal, quinoa flour, cumin, paprika, and baking powder just until smooth.
- Stir in jalapeno (optional) and thawed frozen corn.
- Spray medium muffin pan with nonstick cooking spray. Fill muffin pans with 1/3 cup batter. (Alternatively may use paper muffin liners, if desired.)
- Place in oven and bake for about 35-40 minutes, until tender and golden brown.
- 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.
- 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
