Corn Bread Muffins

Ingredients:

1 cup corn meal 

1 cup spelt or oat flour 

1 tsp baking soda 

1 tsp baking powder 

½ cup unsweetened applesauce 

½ cup date paste 

1 cup unsweetened plant-based milk 

1 tbl lemon juice (optional) 

1 ½ tbl ground flaxseed 

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Directions:

Preheat oven 375°F 

• In a large bowl combine corn meal, flour, baking powder, baking soda. 

• In a small bowl combine plant-based milk, lemon juice (if using) add ground flaxseed, 
date paste, applesauce. Let sit for a few minutes. 

• Pour the wet ingredients over the flour mixture, mix until just blended. Do not over mix! 

• Using a silicone mini muffin pan or muffin pan lined with paper, spoon out equal portions 
of batter into the cups. I like using an ice cream scoop to portion out batter evenly. 

• Bake 20 minutes, tops will be lightly brown. You can insert a toothpick into the center of 
muffin, to make sure it comes out clean, then you know it is done. 

• Alternatively you can pour batter into a parchment lined 8x8” square pan or
better yet, use a silicone pan, as bread will come out easily.