Wednesday, March 1, 2023
HomeDietCorn 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 premise of the weight-reduction plan within the Americas. Along with yellow corn meal, these corn muffins embody chia seeds and quinoa flour—different historic meals from the Americas—which offer construction, in addition to different frequent spices indigenous to the area, which offer a lot taste. Plus a handful of entire corn kernels provides simply the precise “wholeness” to those nutritious vegan corn muffins.

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

Does cornmeal have gluten?

The reply isn’t 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 comprise conventional wheat flour.

Does cornmeal go dangerous?

Cornmeal is shelf steady and has a protracted shelf-life; it may possibly final for a number of months saved in an hermetic container. Nevertheless, if you’re not going to be utilizing the cornmeal inside a number of months, it’s possible you’ll think about 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: (optionally available)

  • 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 clean.
  4. Stir in jalapeno (optionally available) and thawed frozen corn.
  5. Spray medium muffin pan with nonstick cooking spray. Fill muffin pans with 1/3 cup batter. (Alternatively might 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, resembling 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 Dimension: 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, take a look at 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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Positive Recharge
Positive Recharge
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