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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.5 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins calories by ingredient
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Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins

Submitted by: JO_JO_BA
Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins

Introduction

I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner! I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!
Number of Servings: 12

Ingredients

    ¾ cup cornmeal
    ¼ cup millet flour
    ½ cup sorghum flour
    ¼ cup corn flour
    ½ cup tapioca starch
    2 tsp baking powder
    1 tsp baking soda
    ½ tsp sea salt
    ½ tsp xanthan gum
    1/3 cup sugar
    ¾ tsp stevia extract
    ½ tsp ground nutmeg
    ¼ cup oil
    2 tbsp applesauce
    1 tbsp agave nectar
    2 tbsp grated lemon zest
    2 tsp gluten-free vanilla
    ½ tsp lemon juice
    1 tbsp Ener-G Egg Replacer (or other replacer powder) whisked with 1/3 cup warm water (or 2 eggs)
    ½ cup warm water
    ¼ cup unsweetened almond milk
    1 (generous) cup blueberries

Directions

Preheat oven to 350 F. Line a 12-muffin cupcake pan.
Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
Add the dry ingredients and mix well to form a smooth, sticky batter.
Fold in blueberries.
Spoon into the tins and bake 20-22 minutes.
Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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