Vegan Corn Muffins

Ingredients

• 1¼ cups plain all-purpose flour
• 1 cup cornmeal
• ½ cup organic sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 tablespoon flaxseed meal
• 2 tablespoons water
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (optional)

Directions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and sea salt.
3. In a separate bowl, whisk together the almond milk, coconut oil, flaxseed meal, water, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the vegan chocolate chips, if using.
6. Spoon the batter into the prepared muffin pan, filling each cup about ¾ of the way full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Interesting Facts

• Cornmeal is an excellent source of plant-based protein and dietary fiber.
• Vegan chocolate chips are dairy-free and made with cocoa butter instead of milk.
• Flaxseed meal is rich in omega-3 fatty acids and is known for its many health benefits.