Jalapeño Cornbread Muffins (Grain-Free Option)
A healthier, delicious cornbread recipe using all plant-based, gluten-free ingredients, with a grain-free option using solely almond flour.
Servings 8 muffins
Equipment
- 1 standard-sized muffin tin
- 8-9 paper (or foil) muffin liners
- 2 oz Portion Scoop (optional)
Ingredients
- 1 1/2 Tbsp golden (or brown) flax meal *golden flax is preferred
- 4 1/2 Tbsp warm water
- 1 cup almond flour or 2 cups if making grain-free
- 1 cup organic cornmeal for grain-free substitute an additional cup of almond flour
- 1 1/4 tsp sea salt
- 1 tsp baking powder
- 1/4 cup nutritional yeast
- 3 Tbsp agave
- 1/4 cup melted coconut oil
- 1/2 cup + 2 Tbsp *unflavored/unsweetened non-dairy milk
- 1 jalepeño, diced small I leave the seeds in!
- 1 jalepeño, sliced into rounds (about 1/8” thick) (optional)
Instructions
- Preheat the oven to 325° F.
- In a small bowl or ramekin, whisk together the flax meal and warm water. Let sit for about 5 to 10 minutes.
- In a medium to large-sized mixing bowl add the almond flour, cornmeal (if using), salt, baking powder, and nutritional yeast. Whisk or stir well to combine ingredients.
- In a separate mixing bowl, whisk together the agave, coconut oil, milk, and flax mixture (if the flax mixture needs to set longer you can use this time to first line your muffin tray).
- Combine the wet with the dry ingredients by stirring with a large spoon. Next, stir in the diced jalepeño.
- In a lined muffin tray, distribute a 1/4 cup of muffin batter into 8 to 9 muffin cups. I use a 2 oz portion scoop. If desired, top each muffin with a jalepeño slice.
- Place the cornbread muffins into your preheated oven and bake for 40 minutes, rotating the muffin tray after the first 20 minutes to ensure even baking. Once baked, allow to cool for approximately 10 minutes before enjoying.
Notes
*Golden flax seeds have a milder taste than brown. If you use brown flax meal, the bake will be the same, but you may have a hint of the flax flavor. If you wish to grind your own flax meal, simply add the whole seeds to your blender until ground.
*If you use the conversion calculator to adjust the recipe size the +2 tablespoons of milk will need to be adjusted manually. For example, the recipe is 1/2 cup + 2 Tbsp unflavored/unsweetened non-dairy milk for 8 muffins, however, if you increase the recipe for 16 muffins it will then read 1 cup + 2 Tbsp, only increasing the initial half cup of milk. You will need to add the second portion yourself, equalling 4 tablespoons (1/4 cup), which will increase the total milk amount to 3/4 cup.