I love to make everything into a muffin. This recipe is basically just cornbread, in a muffin pan. It’s not overly sweet at all. The only sweetener found is what comes in the commercial coconut yogurt I used. If you are one of those brave souls who makes homemade vegan cultured “yogurt”, you may need to add a touch of sweetener, depending on how you sweet you like your cornbread. I prefer mine on the more savory side!
The other reason why I like to make muffins is the time difference. 20 minutes for these muffins, as opposed to 50-60 minutes for a whole loaf of corn bread. I also run into the problem of the middles of my larger breads still being dough-y. This might have something to do with the breads being gluten free, but I’m not exactly sure why. Simple way to solve that problem is, yet again, make muffins instead!
Lastly, I like muffins for their serving size. You can be relatively sure that each muffin is the same size, and that the cornbread is fairly divided among family members! My children, husband and I all love these and come back for seconds. This recipe makes 12 muffins, so the 4 of us can have 3 each. This is the kind of math my Kindergartener is learning already! I’m amazed at how much they learn at such an early age now.
1 1/4 Cup Coconut Yogurt (I used the So Delicious Cultured Coconut Milk)
2 Tablespoons Extra Virgin Olive Oil
1 1/2 Cups Cornmeal
1/2 Cup Gluten Free Baking Flour (Bob’s Red Mill makes a nice one)
1/4 Cup Garbanzo Bean Flour
1 1/2 Teaspoons baking powder
1 Teaspoon salt
1 Tablespoon chia seeds*, soaked
Preheat oven to 375 degrees. Grease muffins pans. Soak 1 tablespoon of chia seeds in 6 tablespoons of water. Allow to gel for about 10 minutes. In the bowl of an electric mixer, combine coconut yogurt, olive oil, and gelled chia seeds. In a separate bowl, combine cornmeal, flours, baking powder and salt. Add dry ingredients to wet in the mixer, and mix to combine. Bake muffins for 20-22 minutes, until a wooden stick inserted into muffins is dry. Cool and serve with Earth Balance butter or real butter if you can have it!
*Note on Chia Seeds: There are black and white varieties of chia seeds. They both work exactly the same for baking! If your children don’t like the look of the black seeds, then use the white ones because they’ll never know they are in there. I like the visual texture that the black seeds give to the muffins.