Corn Mini Muffins (Vegan)
These muffins are just the right amount of sweet and they pair perfectly with soup, chili, salad or on their own as a quick snack!
Course
Muffins
Servings
Prep Time
24
mini muffins
15
minutes
Cook Time
25
minutes
Servings
Prep Time
24
mini muffins
15
minutes
Cook Time
25
minutes
Ingredients
2
tbls
ground flax seeds
(or other egg replacer equal to 2 eggs)
6
tbls
water
1
cup
cornmeal
(medium grind works well)
1
cup
spelt flour
(or other flour, such as white or whole wheat pastry)
1/4
cup
brown sugar
(or other sugar, such as white or coconut)
4
tsp
baking powder
1
tsp
salt
1
cup
non-dairy milk
1/4
cup
applesauce
1
tbls
olive oil
(or grapeseed, canola, or vegetable oil )
Instructions
Preheat oven to 425 F.
In a small bowl, mix ground flaxseed and water. Set aside.
In a medium or large bowl, mix dry ingredients.
Add the remaining wet ingredients into the ground flaxseed mixture and whisk until combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Grease a mini or regular-size muffin pan.
Fill each muffin cup 3/4 of the way full.
Bake 20-25 minutes. Tops of muffins should be firm to touch. Toothpick should come out clean.
Wait 5 minutes before removing muffins from pan. Enjoy!
Recipe Notes
This recipe makes approximately 12 regular-sized muffins.