For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish.
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.
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.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the pan. Serve warm or allow to cool.