Corn Muffins

Makes 12 muffins.


  • 1 1/2 tablespoons ground flaxseed
  • 1 cup unsweetened plain almond milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup 100% pure maple syrup
  • 1 cup corn meal
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels, thawed


  1. Preheat oven to 375° F.
  2. In a small bowl, combine flaxseed with almond milk, set aside and allow it to gel for 5 minutes.
  3. In a large mixing bowl, stir applesauce and maple syrup together then add in flaxseed/almond milk mixture.
  4. Sift in corn meal, oat flour, baking soda, baking powder, and salt.
  5. Stir until well-combined, but avoid over-mixing. Add corn.
  6. Either using a silicone 12-cup muffin pan, OR a 12-cup muffin pan lined with paper, spoon out equal portions of batter into cups.
  7. Bake for 20 minutes or until toothpick, inserted into the center, comes out clean. Serve warm.
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