Mini Corn Muffins

Name: Mini Corn Muffins
Cuisine: American
Ingredients: 1 cup unsweetened almond, soy or hemp milk; 1 tablespoon chia seeds; 1 teaspoon apple cider vinegar; 1 cup cooked garbanzo beans; 3/4 cup cornmeal; 1 1/2 tablespoons nutritional yeast; 1 tablespoon low sodium baking powder; 3 medjool dates or 6 regular dates, pitted; 1/4 cup currants, optional

6 steps

These mini muffins are a fun addition to any meal. Enjoy them with fruit for breakfast, tuck them in a brown bag lunch or pair them with a piping hot bowl of chili.

Updated at: Thu, 17 Aug 2023 12:04:07 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories90.4 kcal (5%)

Total Fat1.1 g (2%)

Carbs17.5 g (7%)

Sugars4.8 g (5%)

Protein2.9 g (6%)

Sodium89.2 mg (4%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupunsweetened almond milk

soy or hemp

1 tablespoonchia seeds

1 teaspoonapple cider vinegar

1 cupgarbanzo beans

cooked

¾ cupcornmeal

1 ½ tablespoonsnutritional yeast

1 tablespoonlow sodium baking powder

3medjool dates

or 6 regular dates, pitted

¼ cupcurrants

optional

Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Combine non-dairy milk, chia seeds and vinegar and let stand for 10 minutes.

Step 3

Meanwhile, in a high-powered blender, blend garbanzo beans, cornmeal, nutritional yeast and baking powder. Place in a bowl. Add the milk/chia seed mixture to the blender along with the dates and blend until smooth. Add to the bowl with the beans and cornmeal and mix thoroughly. If desired, stir in currants.

Step 4

Line a mini muffin pan with paper liners or lightly spray with cooking spray and dust with corn meal. Divide batter among muffin cups.

Step 5

Bake for 25 minutes. Cool on a cooling rack.

Step 6

Makes 24 muffins.

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