Recipes

Chia Cornbread Muffins

Chia Cornbread Muffins
3 from 7 ratings
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For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish.  Click here to see Healthy Football Season Snacks
Servings
6
servings
Ingredients
  • 1 cup whole-wheat flour
  • 3/4 cup cornmeal
  • 1 tablespoon pure cane sugar (optional)
  • 1 teaspoon baking soda
  • 3 tablespoon chia seeds
  • 1 cup almond milk, unsweetened or organic milk
  • 1/4 cup coconut oil, melted
  • 1 large egg
Directions
  1. Preheat oven to 425 degrees. Prepare the muffin pan with paper liners. Combine the flour, cornmeal, sugar, bakng soda, and chia seeds in a medium bowl.
  2. Mix together the almond milk, coconut oil, and egg in a small bowl. Stir the wet and dry mixtures until everything is combined. Spoon the batter into the muffin cups, filing until 2/3 full.
  3. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the muffins from the pan. Serve warm or allow to cool.
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