Blackberry Cornmeal Muffins
Highlighted ingredients can be bought at the Market!
- 2 flax eggs (see back for details)
- 1/4 cup unsweetened almond milk
- 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 2 Tbsp honey
- 1/2 cup cane sugar
- 1/4 cup olive oil
- 3/4 cup unsweetened applesauce
- 1/4 tsp sea salt
- 1/4 cup almond meal
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 cup blackberries roughly chopped
Preheat oven to 350 degrees F and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour. Shake out excess.
Prepare flax eggs by whisking together 2 Tbsp flax seed meal plus 5 Tbsp water in a bowl. Set aside for 5 minutes.
In a large bowl, measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Mix to combine and set aside.
To the flax egg, add honey, sugar, and olive oil and whisk vigorously for 1 minute to dissolve the sugar.
Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
Add almond meal, cornmeal and flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
Scoop batter into muffin tins until almost full.
Bake on a center oven rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cool for 15-20 minutes in the pan. Then loosen and gently lift out. Let cool completely on a wire rack.
Why is it healthy?
- The dark color in blackberries makes them not only stand out but it also indicates a high concentration of antioxidants. Research suggests that their vitamin content may help reduce your risk of heart problems and age-related decline in motor and cognitive function.
- Flax is extremely high in both soluble and insoluble fiber, which can support colon detoxification, fat loss, and reduction of sugar cravings. Consumption of flax may also promote healthier skin, hair, and nails.
- Almond flour is gluten-free, low in carbohydrates, high in fiber, and a high source of protein.