Making Thyme for Health · by Sarah Rotavera
Vegan and Gluten-free Cornbread Muffins
NUTRITION · PER SERVING—
CAL 7%·PRO 5%
CARBS 27G78% OF CAL
2G FIBER21G OTHER4G TOTAL SUGAR
FAT 3G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan and gluten-free cornbread muffins made with cornmeal, brown rice flour, and flax seeds. A wholesome, plant-based quick bread.
sideamericanbaked good🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup brown rice flour (like Bob’s Red Mill)
- 1 cup finely ground cornmeal
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup corn kernels (fresh or frozen and defrosted)
- 2 tablespoons ground flax seed + 3 tablespoons water
- 1/4 cup agave nectar (or pure maple syrup)
- 1/2 cup Earth Balance (melted)
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 1 tablespoon apple cider vinegar
At a glance
PER SERVING
CAL 7%·PRO 5%
CARBS 27G78% OF CAL
2G FIBER21G OTHER4G TOTAL SUGAR
FAT 3G17% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 173mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 32mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.