These are definitely the healthiest corn muffins you’ve ever bitten into.
Made with chickpea flour, coconut oil, and almond milk, we’ve replaced many of the bad ingredients with nutritious ones. (We’re good at that!)
Now, what to enjoy them with?
Corn muffins are amazing with chili (whether it’s meaty or veggie), barbecue, or basically any other hearty, warming dish that may have moisture you want to sop up and eat.
INGREDIENTS
- 1 cup cornmeal
- 1 cup garbanzo bean flour
- 1/3 cup turbinado sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg beaten
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
DIRECTIONS
- Preheat oven to 400 F. Line muffin tin with paper liners.
- In a mixing bowl, combine cornmeal, garbanzo bean flour, turbinado sugar, baking powder and salt.
- Add the eggs, oil, vanilla and milk and stir until just combined.
- Spoon the batter into prepared muffin cups.
- Bake for 15 – 20 minutes until toothpick inserted into the center comes out clean.
WHY WE LOVE THIS RECIPE
Planning a southern BBQ feast? These corn muffins made are with garbanzo flour, so you can serve them alongside organic pulled pork to satisfy gluten-free eaters.
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