Cornbread Muffins

I love a good cornbread, and these couldn’t be easier to make. They’re sweet and delicious and a perfect accompaniment to a hearty soup or stew.

1 cup non-GMO cornmeal

1 cup oat flour (brown rice flour works well, too)

1 tbsp aluminum free baking soda

2 tbsp coconut palm sugar

1 cup non-dairy milk

1/4 cup unsweetened applesauce

1/4 cup maple syrup

  1. Heat oven to 400.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. Add the wet ingredients to the dry ingredients and stir until combined.
  4. Pour batter into prepared muffin pan and bake for 20 minutes.

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