Missfit Food · News/Updates · Snack Time!

Cornmeal Chocolate Chip Muffins

This recipe has been longer coming than expected. My first attempt yielded a really dense, nutty flavored muffin, and while they weren’t necessarily bad, they certainly weren’t something I’d serve to a guest! It was the first time I used cornmeal for baking, and I used buckwheat flour as well, so I knew the flour ratios were a little off. Back to the drawing board I went…

This time I altered the amount of cornmeal used and switched to oat flour which is pretty neutral in taste. The result was a fluffier muffin which stayed moist and chewy. So basically they’re awesome and delicious 🙂 See…Cornmeal Muffins


With confidence, I can now share the recipe and hope you enjoy these as much as my husband and I have been!

Cornmeal Chocolate Chip Muffins

Preheat Oven to 350

Yield: 12 Muffins

3/4 Cup Cornmeal (125 g)

1 Cup Oat Flour (125g)

2 TB Ground Flax (15g)

1/8 tsp Xantham Gum (optional*)

1/3 Cup Chocolate Chips (70g)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 Cup Almond Milk

1/2 Cup Applesauce

1/4 Cup Agave

Combine all the dry ingredients in a medium bowl and mix well.

Add the final three wet ingredients and stir until everything is blended.

Divide equally between 12 lined muffin cups, and bake for 15-20 minutes.

Cornmeal Muffins

As an added bonus, these muffins are also dairy free and vegan friendly. Gluten free is an option if you’re oat flour is certified GF, but this recipe is not.

Per 1 Muffin: 127 Calories/ 3g Fat/ 22.5g Carb/ 2.5g Protein

  • Xantham gum is optional, but it does aid with binding ingredients together in recipes like this one which don’t use eggs.

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