Polenta Cornbread Muffins (GF + VG)
Naturally Natalie Eng
Slightly sweetened with coconut sugar, these cornbread muffins made with polenta are the perfect accompaniment to any meal. They also make a great grab-and-go snack! Try this as a side for your next dinner too!
Appetizer, Breakfast, Side Dish
American, gluten-free, vegan
Preheat oven to 350 degrees.
Mix dry ingredients in a bowl. Once combined, add in wet ingredients.
Place mixture in a muffin tin lined with liners. You have to pack these in tightly so they hold together after baking!
Bake for about 22 minutes or until slightly browned on edges. Use a toothpick to test if needed!
Let cool and serve with honey or date syrup on top!
Recipe can easily be doubled!
Cornbread, Muffins, Polenta Muffins, Vegan