Pumpkin Cornbread Muffins with Almond Milk
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 5g |
|---|---|
| Total Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugars | 10 g |
| Protein | 3 g |
|---|
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 Tablespoons ground flaxseed + 6 Tablespoons water
- ½ cup pumpkin puree (canned or freshly cooked and processed)
- 1 cup Almond Breeze Unsweetened Original
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil; liquid
- 1 tablespoon molasses
Directions
- 1
Preheat oven to 350° F.
- 2
Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
- 3
In a medium sized bowl, make your flaxseed eggs by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
- 4
In large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
- 5
Add the remaining ingredients (pumpkin, honey almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
- 6
Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do no over mix.
- 7
Evenly divide the cornbread mixture into 8 cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Made with these products:
Courtesy of: Eating Bird Food
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