Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.

  • 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.

  • In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.

  • Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

  • Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.

  • Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.

Nutrition Facts

201 calories; protein 3.4g; carbohydrates 37.5g; fat 5g; sodium 296mg. Full Nutrition
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