Blackberry Cornbread Muffins

Delactable blackberry cornbread muffins, gluten-free and vegan, they’re sweet, moist, and craveable, with a classic twist.

2 flax eggs (2 Tbsp flaxmeal + 5 Tbsp water set aside 5 minutes)
¼ cup unsweetened almond milk (or milk of choice)
1 tsp apple cider vinegar
2 tsp baking powder
¼ cup honey
¼ cup olive oil
¾ cup applesauce
½ tsp salt
¼ cup almond meal (or grind up ¼ cup almonds)
1 cup cornmeal
1 cup gluten-free all purpose flour
1 cup blackberries, chopped
Honey butter (optional): ½ c honey + 2 Tbsp butter + ¼ tsp salt

View the full recipe at Karl Cooks →