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