2.666665
6 ratings

Chia Cornbread Muffins

For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish. 

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Ingredients

  • 1 Cup whole-wheat flour
  • 3/4 Cups cornmeal
  • 1 Tablespoon pure cane sugar (optional)
  • 1 Teaspoon baking soda
  • 3 Tablespoons chia seeds
  • 1 Cup almond milk, unsweetened or organic milk
  • 1/4 Cup coconut oil, melted
  • 1 large egg

Directions

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. 

Nutritional Facts
Servings6
Calories Per Serving285
Total Fat14g21%
Sugar2gN/A
Saturated9g46%
Cholesterol35mg12%
Protein7g15%
Carbs35g12%
Vitamin A34µg4%
Vitamin B120.3µg4.3%
Vitamin B60.1mg7.3%
Vitamin D0.7µg0.2%
Vitamin E0.3mg1.6%
Vitamin K0.6µg0.7%
Calcium96mg10%
Fiber5g20%
Folate (food)24µgN/A
Folate equivalent (total)80µg20%
Folic acid35µgN/A
Iron2mg12%
Magnesium59mg15%
Monounsaturated1gN/A
Niacin (B3)3mg13%
Phosphorus193mg28%
Polyunsaturated2gN/A
Potassium190mg5%
Riboflavin (B2)0.2mg13.2%
Sodium242mg10%
Thiamin (B1)0.3mg17.9%
Zinc1mg8%