These corn muffins with spices pay homage to their grand origins: the ancient Mayan tradition of maize (corn), the basis of the diet in the Americas. In addition to yellow corn meal, these corn muffins include chia seeds and quinoa flour—other ancient foods from the Americas—which provide structure, as well as other common spices indigenous to the region, which provide so much flavor. Plus a handful of whole corn kernels adds just the right “wholeness” to these nutritious vegan corn muffins.
These corn muffins with spices are light in added sugars, oil, and sodium, and hefty in nutrients, such as fiber, plant protein, vitamins, minerals, and phytochemicals.
The answer is no! Cornmeal is considered a whole grain, but cornmeal is gluten free. In fact, these corn muffins are completely gluten-free because they do not contain traditional wheat flour.
Cornmeal is shelf stable and has a long shelf-life; it can last for several months stored in an airtight container. However, if you are not going to be using the cornmeal within several months, you may consider freezing it to avoid the natural rancidity that can occur in grains left at room temperature for long periods.
These healthy, nutritious corn muffins with spices are gluten-free, vegan, and packed with nutrition and flavor.
*May substitute with another whole grain flour, such as whole wheat flour (which contains gluten), sorghum flour, or millet flour.
Keywords: vegan muffin, healthy muffin, whole grain muffins, corn muffins
For more plant-powered muffin recipes, check out some of my favorites:
Vegan Blueberry Millet Muffins
Zucchini Carrot Spice Muffins
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins
Chocolate Zucchini Power Muffins
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