Index

INGREDIENTS

• 1 ½ tablespoons ground flaxseed
• 1 cup unsweetened plain almond milk (or use soy milk for higher protein)
• ½ cup unsweetened applesauce
• ½ cup 100% pure maple syrup
• 1 cup cornmeal
• 1 cup oat flour (I made my own by whirling old fashioned oatmeal in the blender until fine)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup corn kernels (can use canned, frozen or fresh)

INSTRUCTIONS 

Preheat the oven to 375F. Line a 12 muffin pan with paper liners; use a silicone muffin pan; or lightly oil.

In a small bowl combine the flaxseeds with the almond milk and set aside, to allow it to gel, for 5 minutes.

In a large mixing bowl, stir the applesauce and maple syrup together. Add the flaxseed-almond milk mixture. In a separate bowl, whisk together the cornmeal, oat flour, baking soda, baking powder, and salt, until well blended. Add the dry mixture to the wet ingredients in the large bowl. Stir until well combined, but avoid overmixing.  Fold in the corn kernels.

Spoon out equal portions of batter into the muffin cups.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Serve warm.