Cornbread Muffins, yall. 

I should just stop right there, but I'll give you a little backstory. 

You know those moments where you haven't had something in a really long time and then the second you take a bite you're like...."wow, what have I been missing?" That's exactly how I felt once these golden bites of heaven came out of the oven.


I fell in love with cornbread in muffin form, because (besides being super cute) they are guest-friendly and easy to serve or grab. Add them to your fancy holiday spread or your next casual soup night. 

In my mind I'll be by a log fire, a big bowl of chili, and this cornbread. Though eating It in my pajamas in my kitchen isn't half bad either. 



1 cup sweet corn (drain and rinsed)
1/4 cup almond milk + 1 tsp apple cider vinegar
1/3 cup Foragers Unsweetened Cashew Yogurt (any plain dairy-free yogurt should work) 
1/4 cup unsweetened applesauce
1/4 cup honey or maple syrup 
2 tbsp ghee or coconut oil, melted 
1.5 cups almond flour 
1/2 cup almond meal
3/4 cup fine cornmeal 
1/2 cup tapioca flour
1 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda

Drain and rinse a can of sweet corn. Set aside for now. 

Preheat oven to 350F. Spray a muffin pan with olive oil/ coconut oil spray. 
Mix your almond milk and apple cider vinegar in a small bowl. Allow to sit for ten minutes. 
In a separate large bowl, add all other wet ingredients. Whisk well. After your almond milk/acv mixture has had 10 minutes to sit, whisk It into your wet ingredients. 
In another bowl add all your dry ingredients. Whisk until evenly incorporated. 
Pour your dry mix into your wet, and stir until all combined. 
Now add in your corn and stir. 

Add your batter to each muffin mold.  Bake for 32-35 minutes or until a toothpick comes out clean. 

Allow to cool *completely* before removing from the muffin pan!

Store leftovers in a sealed tight container in the refrigerator.