WFPB CORNBREAD RECIPES

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WHOLE GRAIN CORN MUFFINS - FORKS OVER KNIVES



Whole Grain Corn Muffins - Forks Over Knives image

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve and eat than cornbread, these tasty vegan muffins were built to please a crowd.

Provided by FORKSOVERKNIVES.COM

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 10

1½ tablespoons ground flaxseed
1 cup unsweetened plain almond milk
½ cup unsweetened applesauce
½ cup pure maple syrup
1 cup corn meal
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 375°F.
  • In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.
  • In a large mixing bowl, stir applesauce and maple syrup together and add flaxseed mixture. Then sift in cornmeal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add the corn kernels.
  • Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups.
  • Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.

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From pureandplantbased.com
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From wholefoodplantbasedrd.com
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From faithfulplateful.com
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From brandnewvegan.com
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FIESTA CORN BREAD - WHOLEFOODPLANTBASEDRD.COM
In a large bowl, place the cornmeal, flour, baking powder, baking soda, salt and tarragon and mix well. Add the corn, applesauce, and maple syrup to the dry ingredients and mix. Add the egg replacer and milk and stir until everything is well mixed. Bake for 35 minutes or until the top is firm and a knife inserted in the center comes out clean.
From wholefoodplantbasedrd.com
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LOW-FAT MINI CORNBREAD MUFFINS (WFPB) • FAITHFUL PLATEFUL
Nov 22, 2021 · Instructions. Preheat oven to 350 degrees. Get out a silicone mini muffin pan, or grease a metal mini muffin pan. Blend all ingredients together in a blender until smooth. Pour the batter into the muffin cups. Bake for 15-18 minutes, until firm to the touch. Let cool.
From faithfulplateful.com
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From plantbasedonabudget.com
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From nutriplanet.org
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From forksoverknives.com
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From monkeyandmekitchenadventures.com
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From simple-veganista.com
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From therecipes.info
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EASY VEGAN CORNBREAD (WITH A SECRET INGREDIENT!) - FROM MY ...
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From frommybowl.com
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FREE WFPB VEGAN THANKSGIVING MENU | MAMASEZZ WFPB MEALS
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From mamasezz.com
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BEST EASY VEGAN CORNBREAD (BETTER THAN JIFFY!) – A COUPLE ...
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From acouplecooks.com
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