Jalapeño Cornbread Muffins

DESCRIPTION:

These savory muffins are 100% plant based, dairy free, and gluten free, made with wholesome ingredients you can feel good about.  Moist, flavorful and with just the right kick of heat, they’re perfect healthy twist on a classic comfort food.

INGREDIENTS:

1 cup oat flour
1 1/2 cup yellow corn meal flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon golden flaxseeds
3 tablespoons hot water
1 1/2 cup plant milk
1 tablespoon apple cider vinegar
4 medjool dates, pit removed
1 1/2 cup frozen whole corn kernels, thawed
1/2 cup unsweetened applesauce
1/4 teaspoon ground jalapeños powder or more to taste

PREPARATION:

1-Preheat oven to 400 degrees F
2-Place the plant milk and 4 dates in a high speed blender and let it sit for about 15-20 minutes to soften the dates. Once softened go ahead and blend until it’s smooth.
3-In a small mix, add 1 tablespoon golden flaxseed with 3 tablespoons of hot water.  Mix and let it sit for about 10 minutes.  This makes our “flax egg”.
4-In a large bowl add all the dry ingredients, oat flour, corn meal, baking powder and soda, and jalapeño powder.  Mix everything together.
5-To the dry ingredients, add all the wet ingredients, date mixture, flax egg, applesauce, corn and 1 tablespoon apple cider vinegar.  Gently mix everything together until well incorporated.
6-Line your muffin pan with parchment muffin liners and fill each cupcake holder about 3/4 full.  Place in the preheated oven for about 30 minutes.  Once done, take out and let it completely cool.  Enjoy

CHEF´S NOTE:

Please check out my YouTube video on how I make these: Click Here