Oil-Free Cornbread Muffins

Cornbread muffins aren’t always the healthiest. In fact, many recipes are high in sugar and oil. While this helps with flavor and structure, there are other, healthier ways to make them instead!

This recipe cuts out the refined oil by using the natural oils in corn and allowing the sweetness of corn to replace much of the added sugar!

You can enjoy these muffins with your breakfast, crumbled over oatmeal, or as a side for soups, stews, and chili.

 

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Oil Free Cornbread Muffins

 

Cut out the refined oil in your cornbread muffins and let the natural sweetness of corn shine by adding whole kernels of corn to your recipe! These muffins are loaded with natural flavors and are a perfect side to a soup, stew, or chili. They are also a good addition to your morning routine or even as a mid-day snack.

 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

 

Course: Side Dish

Keyword: Oil-Free Cornbread Muffins, Vegan Cornbread Muffins

Servings: 12 Muffins

Calories:

Ingredients

• 1/2 cup canned sweet corn
• 1/4 cup pure maple syrup
• 1 1/2 cups non-dairy milk
• 1/4 cup unsweetened apple sauce
• 1 cup cornmeal
• 1 1/4 cup whole wheat flour can sub in all purpose
• 1/2 teaspoon salt
• 4 teaspoons baking powder

Instructions

• Preheat oven to 400 F. Lightly spray cooking oil on a muffin tray. Avoid cupcake liners because the muffins will stick to the paper.
• In a large bowl use a potato masher or heavy spoon to mash the corn kernels. They won't completely break down, but you want them to be broken into smaller pieces and the natural liquids to release.
• Mix in the maple syrup, non-dairy milk, and apple sauce.
• In a separate bowl whisk together the corn meal, whole wheat flour, baking powder, and salt.
• Fold the dry ingredients into the wet until fully combined.
• Divide the batter evenly between the 12 muffin molds. Each muffin will have approximately 3/4 cup of batter.
• Bake on the middle rack for 16-20 minutes. The tops of the muffins should be lightly browned and an inserted toothpick should come out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer the muffins to a cooling rack and allow to cool to room temperature before enjoying or storing in an airtight container or bag.
• These muffins freeze well for longer storage. They are good on the counter, in an airtight container, for up to a week. Refrigerating them will dry out the muffin too much.

Notes

Nutrition

Servings 12 muffins | 122 Calories per Serving

 

4 g protein; 0 mg cholesterol; 0.9 g fat; 0 g saturated fat; 25 g carbohydrate; 2.9 g fiber; 6 g sugar