These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
Course
Side Dish
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings13muffins
Calories110kcal
AuthorFaylinaMeir
Ingredients
1cupcornmeal or masa harina
1cupwhole wheat flour
1cupunsweetened non dairy milk
1/2cupHOT water
1tablespoonapple cider vinegar
3tablespoonscoconut oilnot melted
1largeegg or vegan egg replacementsee note
2tablespoonsdark brown sugar
2packetssteviasee notes
1tablespoonbaking powder
1/2teaspoonbaking soda
Instructions
Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!
Recipe Notes
Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
Calories reflect use of real eggs, obviously fat would be lower if using replacement.
I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
I use masa harina for the digestibility factor, but regular cornmeal does work fine.
Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.
Nutrition Facts
Serving Size 1 muffin
Servings Per Container 13
Amount Per Serving
Calories 110Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g6%
Saturated Fat 3.1g16%
Trans Fat 0g
Cholesterol 13.5mg5%
Sodium 203.5mg8%
Total Carbohydrate 15.8g5%
Dietary Fiber 1.9g8%
Sugars 2g
Protein 2.4g5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!
I got this craving for a brownie so I went to the kitchen and threw stuff together and it worked! That is literally how this came to be.
Author: FaylinaMeir
Serves: 6 pieces
Ingredients
½ cup Coconut Flour
¼ cup Tapioca Starch
¼ cup Toasted Carob Powder (or ¼ cup cocoa powder)
½ tsp, Baking soda
1 tsp Baking Powder Aluminum Free & Double Acting
3 eggs
¼ cup plus 2 tablespoons Coconut Milk
¼ cup Honey
1 tsp Pure Vanilla Extract
2 tsp apple cider vinegar
2 tablespoons Coconut Oil
Instructions
Preheat your oven to 350f (175c).
In a large bowl mix together your eggs and honey until well combined. Then add your apple cider vinegar, vanilla, coconut milk, and coconut oil. Don't worry if your coconut oil forms little solid pieces, this is actually what you want because when the brownie bakes it makes these yummy little pockets. Make sure you whisk this together very well, you don't want the oil chunks very large.
In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
Grease your baking container well; I used a glass loaf pan. Don't use a large pan if you want these to be taller. Once your oven is well preheated, mix your dry ingredients into your wet ingredients and whisk til there are no lumps. Scrape your batter into your container and even it out.
Bake in the middle of your oven for 25-35 minutes (see notes). I like my brownies well done so I went the full 35 minutes. A toothpick inserted into the middle will come out clean. Let cool in the pan for at east 10 minutes. Serve warm, and try some butter on top, it tastes amazing!
Notes
If you want more fudgy/gooey brownies only bake it about 80% done, about 25 minutes. A toothpick will come out almost clean and might be a little jiggly in the middle. Let cool at least 20 minutes.
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author: FaylinaMeir
Serves: 8 slices
Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 cup water
1 tablespoon apple cider vinegar
5-8 tablespoons maple syrup (see note)
1 tablespoon double acting baking powder
½ teaspoon baking soda
1 egg
2 tablespoons oil
½ cup applesauce
1 teaspoon sugar for sprinkling, optional (see note)
1 tablespoon vanilla, optional (see note)
Instructions
Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.
I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!
I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
1 teaspoon molasses (optional but makes it more chewy)
1 tablespoon vanilla extract, only the real stuff please
2 tablespoons neutral oil, I used coconut
½ cup unsweetened applesauce
1 unpacked cup raisins***
Instructions
Preheat to 350°F or 175°C.
This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Notes
Variations: * : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me. ** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses. *** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!
Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!
Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey
