This recipe for Cheezy Corn Muffins offers a savory, vegan, and gluten-free snack option with little pockets of green onion and vegan cheese. Designed to be easy, grab-and-go, tasty, and balanced.
Preheat oven to 350 F and line a muffin tin with liners. Make your flax and water mixture, “flax eggs”, and set in the fridge to gel, 5 minutes. To a blender add corn kernels, almond milk, avocado oil and maple syrup. Blend well to combine and break down the corn, set aside. In a mixing bowl add oat flour, garlic powder, chili powder, baking powder, baking soda and salt, whisk to combine. Add your flax eggs and blender mixture to the flour mixture and mix everything to combine. Add chopped green onions and vegan cheese and fold into the batter. Spoon 8 muffins into prepared muffin tin. Bake at 350 F for 24 minutes or until golden around the edges.
