Cornbread Muffins (Vegan & Gluten Free)
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Serves: 12
 
Adapted from the Skokie Lodge Cookbook
Ingredients
  • 2 flax eggs (mix 1 tablespoon flaxseeds with 2.5 tablespoons of water, per egg), or 2 regular eggs
  • 1¼ cup cornmeal
  • 1 cup buckwheat flour (or sub all-purpose flour if not gluten free)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup coconut oil
  • 1 cup almond milk (or milk of choice)
  • ½ cup honey (sub agave or maple syrup for vegan)
Instructions
  1. Preheat oven to 400 degrees fahrenheit and line a standard muffin tin with 12 muffin liners.
  2. In a small mixing bowl, mix flax eggs and let sit for 5 minutes
  3. In a large mixing bowl, mix all dry ingredients and set aside
  4. Melt coconut oil over the stove in a saucepan or in the microwave and add to the flax eggs.
  5. Add remaining wet ingredients to the flax eggs and mix well.
  6. Poor the wet ingredients into the dry ingredients and mix until well incorporated and the consistency is that of wet sand.
  7. Fill the muffin liners with the batter, almost all the way to the top.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Mine took 15 minutes.
  9. Let cool completely, then store in an airtight container.
Notes
These don't have any preservatives so they do not last very long! Either keep in the refridgerator for up to one week, or on the counter for up to 3 days. Better yet, freeze any muffins that you won't be eating in the next day or so. Defrost in the microwave or on the countertop for 20-30 minutes.
Recipe by Insightful Bite at https://www.insightfulbite.com/vegan-gluten-free-cornbread-muffins/