Description
Hearty gluten-free and oil-free cornbread mini muffins with pumpkin and cornmeal. Perfect to pair with warm soup in colder seasons.
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1/2 cup pumpkin purée
- 1/2 cup unsweetened almond milk
- 1/2 cup unsweetened almond milk yogurt
- 1/4 cup maple syrup
- 1 cup gluten-free cornmeal
- 1 cup oat flour
- 1 TBSP baking powder
- For serving: Your favorite Fawen Soup
Instructions
- Preheat the oven to 350°F and line a mini muffin tin with baking cups or grease with coconut or avocado oil.
- In a large bowl, prepare two flax eggs by combining flax seed and water and whisking to combine. Set the mixture aside and allow it to gel for a few minutes.
- Add the pumpkin purée, unsweetened almond milk, almond milk yogurt, and maple syrup to the same bowl and whisk to combine.
- In a separate bowl, combine the cornmeal, oat flour, and baking soda and stir to combine.
- Add the dry ingredients to the wet and stir to combine.
- Divide the batter between the mini muffin cups, filling each cup almost to the top.
- Bake muffins for 20-25 minutes, until firm to the touch and lightly brown.
- Store leftover pumpkin cornbread mini muffins in the fridge for up to one week and freeze for longterm storage.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side
- Method: Oven
- Cuisine: Gluten-Free, Oil-Free, Refined Sugar-Free