Ready or not, Autumn is in full swing and these CORN muffins are here to prove it!
Say hello to these healthy apple mulberry corn muffins. They combine so many classic fall flavors like nutmeg and cinnamon.
If you’re like me, then I need a pick-me-up mid afternoon, otherwise I get seriously hangry. Rather then reaching for something cheap from a convenience store or junk food in the office, I’ll keep myself prepared with a healthy snack. These muffins are packed with clean ingredients to keep you feelin’ great!
My absolute favorite way to enjoy these are warmed up & cut in half with some ghee and honey!
You can really embrace fall foods, then you could have the muffins with some homemade chili! Dip your corn muffin into a warm bowl of chili for a killer flavor combo.
Serves: 12 muffins
- 1 cup whole wheat flour
- 1 cup corn flour
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ⅓ cup apple sauce
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 tsp vanilla extract
- 3 eggs
- 2 cups grated apple
- ½ cup dried mulberries
- Preheat oven to 425 degrees
- Combine all the dry ingredients in one bowl & all of the wet ingredients in another. Leave the grated apple and mulberries aside.
- Pour the dry ingredients into the wet ingredients while folding it together. Fold in the grated apples and mulberries. Stir until the dry ingredients are just combined.
- Line a muffin tin with coconut oil & fill the tin with the mixture. Bake for 10-12 minutes. Make sure the toothpick comes out clean & cool!