Maple Corn Muffins
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 48 1x
Ingredients
Units
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- 2 tablespoons ground flax seed
- 4 tablespoons warm water
- 1 cup corn meal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground sea salt
- 1 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup vegetable or canola oil
Instructions
- Preheat oven to 375 degrees.
- Prepare mini muffin pan by spraying with cooking spray of lining pan with paper liners.
- Whisk (affiliate link) together ground flax seed with warn water in a medium bowl and set aside.
- In a large bowl whisk (affiliate link) corn meal, flour, baking powder, baking soda, and salt.
- Add milk, syrup and oil to the flax seed mixture and whisk (affiliate link) to combine.
- Pour milk mixture into flour and fold until there are no dry spots, batter will be slightly lumpy.
- Spoon batter into prepared muffin pan and bake for 10 to 12 minutes or until a toothpick inserted into a muffin comes out clean. If you use a standard muffin pan, bake for 20 to 23 minutes or until toothpick inserted in muffin comes out clean.
- Remove from oven, allow to cool slightly and remove from pan.
- Store muffins in an airtight container.
Nutrition
- Serving Size: 16
- Calories: 133
- Sugar: 3.9
- Sodium: 173.5
- Fat: 4.4
- Saturated Fat: 0.3
- Carbohydrates: 21.5
- Fiber: 1.7
- Protein: 2.3
- Cholesterol: 0