Sweet Cornbread Muffins
These Sweet Cornbread Muffins are naturally sweetened with date syrup and applesauce, making them a healthy, gluten-free, and low-fat treat perfect for breakfast or as a side to your favorite meal!
Servings: 12 muffins
Equipment
- 1 High-speed blender
Ingredients
- 2 cups coarse yellow cornmeal
- 1 cup gluten-free rolled oats
- 1 cup unsweetened apple juice
- ½ cup unsweetened applesauce
- ½ cup date syrup
- 1 tsp aluminum-free and sodium-free baking powder
- 1 tsp aluminum-free and sodium-free baking soda
- 2 tsp apple cider vinegar
Instructions
- Preheat oven to 350°F.
- Place all ingredients in a high-speed blender and blend until smooth.
- Evenly distribute the batter using a 12-cavity silicone muffin pan or 12-cavity muffin tin lined with cupcake liners, and bake for 20-22 minutes until tops are golden brown.
- Let cool completely before removing from muffin pan.
Notes
- Don’t be alarmed if the muffins appear darker than traditional cornbread muffins—this is due to the rich color of the date syrup.
- Store the muffins in an airtight container once cooled. They’ll keep well for several days or can be frozen for longer storage.
- Feel free to top these muffins with fruit-sweetened jam or Date Paste for an extra touch of sweetness.