Corn Muffins With Scallions and Fresh Corn
Recipe type: Gluten Free Breads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Corn Muffins With Scallions and Fresh Corn-made without oils, refined sugars, or flours. Vegan and gluten free, helps to reduce inflammation in the body
  • 2 flax eggs= 2 tbsp flax meal plus 6 tbsp water, mixed and let sit until thickened, about 5 minutes
  • 1½ cups corn meal (we use organic)
  • 130 g oat flour*=1 cup + 1tbsp (roughly)
  • ¼ cup unsweetened apple sauce
  • ¼ cup coconut yogurt or other non-dairy yogurt (can also use total of ½ cup applesauce instead, or salsa for a kick
  • 1½ cup almond milk (if too thick, add an additional ¼ cup of milk)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup maple syrup, or use date paste
  • 1 cup corn kernels
  • ¼ cup fresh scallions, chives, or parsley
  • *To make your own oat flour: place 1 cup of oats into a Vitamix/blender and pulse until flour forms. It's best to weigh out flour, as all flours measure differently. Save remaining for another time (can be stored in the fridge for best results). If needed, use certified gluten free oats.
  1. Mix flax meal and water and set aside while you prepare remaining ingredients.
  2. Add remaining ingredients, adding the corn and chives/scallions in last
  3. Pour into greased muffin tins, bread pan, or cast iron skillet. If making muffins, I use a ¼ cup scoop.
  4. Bake at 375 degrees. Times will vary based on muffins or bread. For muffins: bake for 8-10 minutes, bread about 30-40 minutes. Test with a knife, when comes out clean, they're done. Let rest 10 minutes before removing from pan to cool.
  5. Enjoy with chili, soup (shown here is Butternut Squash Soup) or as breakfast. Store extras in fridge and rewarm before eating, or freeze for later use. Or crumble and use as bread crumbs!
Recipe by Garden Fresh Foodie at