Cornbread Muffins (Vegetarian or Vegan)
This delicious cornbread is loaded with nutrients from the added vegetables, fruits, and whole grains. This recipe is flexible so it can be adjusted to your sweetness level or made vegan!
- 1/2 cup Frozen or Fresh Corn Kernels
- 1/4 cup Shredded Carrots
- 1/4 cup Shredded Coconut Flakes
- 1 cup Yellow cornmeal
- 1 cup Whole Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup Unsweetened Applesauce
- 1/4 cup Honey or Maple Syrup
- 2 Eggs or Flaxmeal Eggs or Chia Eggs (To make flaxmeal eggs combine 2 tbsp of water with 6 tbsp of water. To make chia seed eggs, combine 2 tbsp of chia seeds with 5 tbsp of water. (Let this sit for 15 minutes before use so it has time to reach an egg-like consistency).
- 1 cup Dairy Milk or Almond Milk
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium bowl, combine the dry ingredients: flour, cornmeal, baking powder, and salt.
- In a large bowl, combine the wet ingredients: applesauce, eggs (or flax/chia eggs), honey or maple syrup, and milk.
- Whisk the wet ingredients into the dry ingredients.
- Mix in the corn, carrot, and coconut.
- Spray your muffin or cupcake tins with cooking oil or greaser with a paper towel. Spoon the mixture into the tins (about 3/4 full). This recipe makes approximately 12 cupcakes.
- Bake for 15-18 minutes. Allow the cupcakes to cool for at least 5 minutes before digging in.
Baked goods are usually high in fat, added sugar, and calories. However, that doesn’t mean you should avoid baking or consuming baked goods. Baking is a super fun and stimulating activity to do with kids, family, or friends. Also, baked goods don’t have to be high in fat, added sugar, and calories especially if you are baking at home. This is my favorite recipe for cornbread and it is loaded with nutrients because of the added vegetables, fruits, and whole grains. I like to make cornbread muffins rather than a loaf of cornbread because it keeps me and my family from eating the whole loaf in one sitting! A lot of anything in one sitting is not a healthy way of eating, so pre-portioning baked goods is a great hack to prevent that. Compared to most baked goods, this cornbread is a lot lower in added sugar because fruits and vegetables are naturally sweet. Maple syrup is the only added sweetener and the amount can be adjusted to your liking. If you plan to use this cornbread as a condiment in soups or deep dishes, this recipe also works. Feel free to eliminate added sweetener entirely or limit to 1-2 tablespoons for a hint of sweetness. It is also low in fat thanks to the applesauce which eliminates the need for oil or butter. Happy baking!