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…
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.
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.