Cranberry Cornbread Muffins

Baked with whole wheat flour and vitamin-rich corn (hidden veggie alert!), this cornbread muffin is the perfect addition to your Thanksgiving table! This muffin is naturally sweetened by coconut sugar and pure maple syrup which makes it perfect for a side dish, snack, or even breakfast!

Dry Ingredients
 1 cup cornmeal
  cup all purpose flour
 ½ cup coconut sugar
  cup whole wheat pastry flour
 1 tbsp baking powder
 1 tsp salt
Wet Ingredients
 1 cup canned corn
 1 cup almond milk
 2 eggs
 ¼ cup honey or pure maple syrup
 ¼ cup melted coconut oil
 ¼ cup dried cranberries
Optional Toppings
 Spread of butter
 Drizzle of honey
1

Preheat oven to 400F.

2

In a large bowl, mix the dry ingredients together.

3

In a separate bowl, mix the wet ingredients together.

4

Pour the wet ingredients into the dry and mix until just combined.

5

Pour into silicone muffin tins and bake for 15 minutes, or until a toothpick comes out clean. Enjoy with butter spread on top or a drizzle of honey. Enjoy!

Ingredients

Dry Ingredients
 1 cup cornmeal
  cup all purpose flour
 ½ cup coconut sugar
  cup whole wheat pastry flour
 1 tbsp baking powder
 1 tsp salt
Wet Ingredients
 1 cup canned corn
 1 cup almond milk
 2 eggs
 ¼ cup honey or pure maple syrup
 ¼ cup melted coconut oil
 ¼ cup dried cranberries
Optional Toppings
 Spread of butter
 Drizzle of honey

Directions

1

Preheat oven to 400F.

2

In a large bowl, mix the dry ingredients together.

3

In a separate bowl, mix the wet ingredients together.

4

Pour the wet ingredients into the dry and mix until just combined.

5

Pour into silicone muffin tins and bake for 15 minutes, or until a toothpick comes out clean. Enjoy with butter spread on top or a drizzle of honey. Enjoy!

Cranberry Cornbread Muffins

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