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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
⅔ cup all purpose flour
½ cup coconut sugar
⅓ 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
2In a large bowl, mix the dry ingredients together.
3In a separate bowl, mix the wet ingredients together.
4Pour the wet ingredients into the dry and mix until just combined.
5Pour 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
⅔ cup all purpose flour
½ cup coconut sugar
⅓ 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
2In a large bowl, mix the dry ingredients together.
3In a separate bowl, mix the wet ingredients together.
4Pour the wet ingredients into the dry and mix until just combined.
5Pour 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
