Gluten-Free, Soy-Free, Vegan Blueberry Cornmeal Muffins
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
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
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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.
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.