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HomeNutritionCorn Muffins with Spices - Sharon Palmer, The Plant Powered Dietitian

Corn Muffins with Spices – Sharon Palmer, The Plant Powered Dietitian


These corn muffins with spices pay homage to their grand origins: the traditional Mayan custom of maize (corn), the idea of the weight loss plan within the Americas. Along with yellow corn meal, these corn muffins embrace chia seeds and quinoa flour—different historical meals from the Americas—which give construction, in addition to different frequent spices indigenous to the area, which give a lot taste. Plus a handful of entire corn kernels provides simply the best “wholeness” to those nutritious vegan corn muffins.

These corn muffins with spices are gentle in added sugars, oil, and sodium, and hefty in vitamins, akin to fiber, plant protein, nutritional vitamins, minerals, and phytochemicals.

Does cornmeal have gluten?

The reply is not any! Cornmeal is taken into account an entire grain, however cornmeal is gluten free. In actual fact, these corn muffins are fully gluten-free as a result of they don’t include conventional wheat flour.

Does cornmeal go dangerous?

Cornmeal is shelf secure and has a protracted shelf-life; it may final for a number of months saved in an hermetic container. Nonetheless, in case you are not going to be utilizing the cornmeal inside a number of months, it’s possible you’ll contemplate freezing it to keep away from the pure rancidity that may happen in grains left at room temperature for lengthy intervals.


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These wholesome, nutritious corn muffins with spices are gluten-free, vegan, and full of diet and taste.


Topping: (elective)

  • 1/4 teaspoon sea salt
  • 1/4 teaspoon paprika

  1. Preheat oven to 375 F.
  2. In a medium mixing bowl, combine chia and flax seeds with plant-based milk and oil and let stand for five minutes.
  3. Stir in sugar, cornmeal, quinoa flour, cumin, paprika, and baking powder simply till easy.
  4. Stir in jalapeno (elective) and thawed frozen corn.
  5. Spray medium muffin pan with nonstick cooking spray. Fill muffin pans with 1/3 cup batter. (Alternatively could use paper muffin liners, if desired.)
  6. Place in oven and bake for about 35-40 minutes, till tender and golden brown.
  7. Take away from oven and let cool for five minutes. If desired, make the topping by mixing collectively sea salt and paprika in a small bowl. Sprinkle a pinch of the combination over every muffin. Take away from muffin pan and serve instantly.
  8. Makes 9 small muffins. Might retailer muffins in hermetic container at room temperature for 3 days, or in freezer as much as 3 months.


*Might substitute with one other entire grain flour, akin to entire wheat flour (which incorporates gluten), sorghum flour, or millet flour.

  • Prep Time: 10 minutes
  • Prepare dinner Time: 40 minutes
  • Class: Muffins
  • Delicacies: American, Latin


  • Serving Measurement: 1 muffin (1/3 cup batter every)
  • Energy: 192
  • Sugar: 3 g
  • Sodium: 24 mg
  • Fats: 3 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Protein: 6 g

Key phrases: vegan muffin, wholesome muffin, entire grain muffins, corn muffins

For extra plant-powered muffin recipes, try a few of my favorites:

Vegan Blueberry Millet Muffins
Zucchini Carrot Spice Muffins
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins
Chocolate Zucchini Energy Muffins

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