Whole-food, plant-based cornbread muffins made with whole grains and no oil or added sugar. A perfect match for chili, soup and stew.
Cornbread Muffins [Vegan]
- 8 pitted dates
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 cup rolled oats
- 1 cup cornmeal
- 1 teasoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsweetened almond milk
- 1 tablespoon tahini or a nut or seed butter
Preheat oven to 400ºF.
Soak dates in 1/2 cup warm water. Make flax egg by combining ground flaxseed and water and let sit for 10 minutes.
Add oats to food processor and blend into coarse flour. Add oat flour, cornmeal, baking powder and baking soda to a large mixing bowl.
Add dates (and soaking water), almond milk and tahini to food processor and blend until smooth.
Add date mixture and flax egg to dry ingredients and stir to combine. Divide dough into 12-cup non-stick muffin tins.
Bake for 20 minutes or until a knife or toothpick inserted into the middle comes out clean. Serve warm.