Quinoa Corn Muffins, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: muffin
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 14
- 1 tbs ground flax seeds
- 3 tbs warm water
- ¼ cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 cup cornmeal (I use medium-grind)
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup cooked quinoa
- ½ cup corn kernels
- ¼ cup applesauce
- 2 tbs coconut oil, melted
- 2 tbs maple syrup
- Preheat oven to 350°. Grease a mini muffin tin.
- Prepare flax "egg" by combining ground flax seeds with water in a small cup.
- In another small cup, whisk together milk and apple cider vinegar.
- In a large bowl, whisk together cornmeal, baking powder and salt. Add in flax "egg", milk and all remaking ingredients. Stir thoroughly.
- Spoon mixture into mini muffin tin so each spot is about 90% full. Bake for 20 minutes. Let cool before removing.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/04/08/quinoa-corn-muffins-vegan-gluten-free/
3.2.1310