Chia Cornbread Muffins

Name: Chia Cornbread Muffins
Ingredients: 1 cup whole-wheat flour; 3/4 cup cornmeal; 1 tablespoon pure cane sugar (optional); 1 teaspoon baking soda; 3 tablespoon chia seeds; 1 cup almond milk, unsweetened or organic milk; 1/4 cup coconut oil, melted; 1 large egg

Kimberly Daly|Sept. 23, 2013 1:06 pm EST

3 (7 ratings)

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For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish. Click here to see Healthy Football Season Snacks

Servings

6

Ingredients

1 cup whole-wheat flour
3/4 cup cornmeal
1 tablespoon pure cane sugar (optional)
1 teaspoon baking soda
3 tablespoon 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.