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+ servings
5 from 1 vote
Rosemary Cornbread Muffins
Servings: 9
  • 1 cup oat flour*
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon fresh rosemary leaves, minced
  • 2 eggs
  • 1/2 cup maple syrup
  • 3/4 cup milk (vegan ok)
  • 2 tablespoons coconut oil (vegetable oil ok)
  1. Preheat the oven to 400F
  2. In a bowl, combine the oat flour, corn meal, baking powder, salt, & rosemary
  3. In a separate bowl, lightly whisk the eggs, maple syrup, nut milk, and coconut oil until uniform
  4. Add the wet ingredients into the dry, and whisk together lightly until the batter is consistent
  5. Pour until almost full into an oiled muffin pan. The batter should be enough for 8-9 muffins

  6. Bake for 20 minutes. Enjoy!
Recipe Notes

*Blend rolled oats until flour-like consistency is reached
Muffins can be refrigerated in air-tight container for up to a week, or frozen, left at room temp, and reheated in the oven
They taste best when reheated in the oven