Corn Muffins
[Vegan]
Author Bio
Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in...
Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world. Read more about Helyn Dunn
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Corn Muffins [Vegan]
A great addition to the dinner table! Great with a hot bowl of chili!
Ingredients You Need for Corn Muffins [Vegan]
How to Prepare Corn Muffins [Vegan]
- Preheat oven to 400° F.
- Lightly oil a 12-count muffin tin (or use cupcake papers)
- Combine the ground flax with the water and set aside.
- Mix all dry ingredients together in a mixing bowl.
- Combine the milk with the cashew butter and mix well (I used a mini blender for this but you can do it by hand. Just make sure it is well mixed). Add the flax mixture and stir.
- Add the wet ingredients to the dry and mix well.
- Scoop batter into the muffin tin. Using an ice cream scoop makes the job easier. Fill almost to the top.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool and enjoy!
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