VEGAN + GLUTEN FREE.
Cornbread Muffins, yall.
I should just stop right there, but ill 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." Well, thats exactly how I felt once these golden bites of heaven came out of the oven.
Upon making my last batch of chocolate chip zucchini muffins, my husband said, you know I bet this recipe would make a mean cornbread....I smiled and said, be right back.
With a few little tweaks HE WAS RIGHT. My genius of a husband. Never even seen him eat cornbread but thats neither here nor there :).
All I have to say is... all need I need in life is a fire, a big bowl of chili, and this cornbread. Or maybe just even this cornbread.
1/2 cup almond meal
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup forager cashew unsweetened yogurt (any plain dairy free yogurt should work)
1/2 cup unsweetened applesauce
3 tbsp honey or maple syrup
1/4 cup almond milk
D i r e c t i o n s
Preheat oven to 350F. Spray a muffin pan with olive oil/ coconut oil spray.
In another bowl add in all your dry ingredients. Whisk until evenly incorporated.
Pour your dry mix into your wet, and stir until all combined.
Fill each muffin mold with the batter. I used a normal size muffin pan. Bake for 23-26 minutes or until a toothpick comes out clean!