Low-Fat Mini Cornbread Muffins (WFPB)

The cornbread recipe on my blog is very popular, but I have recieved some comments that it’s just so high in fat, it can’t be justified as a healthy choice to make frequently. It’s true, all the almond flour that makes it so tender adds a lot of fat and calories. It probably still is better than the oil, sugar, butter and eggs of a traditional recipe, but it would be nice if it was still lower fat.

These little muffins are the perfect snack or side dish for little ones and adults alike. They are lightly sweetened with dates, so they don’t even need to be slathered in honey or jam (although, opinions of course will vary on that!). The texture is perfect, even with, or because of, the secret ingredient (Chickpeas! Aren’t they always my secret ingredient? Haha!).

These muffins are inspired by Joel Fuhrman. He recommends dates as your only sweetener, and uses beans and seeds a lot. I’m trying to make my recipes more like that– super nutrient-dense. Let me know what you think!

Low Fat Mini Cornbread Muffins
Prep Time
10 mins
Cook Time
18 mins
 

Easy and delicious! The perfect baking project with kids.

Servings: 18 mini muffins
Author: Faithful Plateful
Ingredients
  • 1 cup plant milk (I use soy)
  • 1 TBSP ground flax seed
  • 1 cup cooked chickpeas
  • 1 TBSP apple cider vinegar
  • 3/4 cup cornmeal
  • 1 TBSP baking powder
  • 3 large dates (or 6 small)
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 350 degrees. Get out a silicone mini muffin pan, or grease a metal mini muffin pan.

  2. Blend all ingredients together in a blender until smooth.

  3. Pour the batter into the muffin cups. Bake for 15-18 minutes, until firm to the touch. Let cool.



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