Cherry Cornmeal Muffins

Cherry Cornbread Muffins

All July I’ve been participating in Plantiful Plates Smoothie-a-Day Challenge, which I’ve tended to have for my breakfast. It’s been a perfect time of year to do this—it’s been so hot, so the smoothies are refreshing. I have been using fresh greens and berries which are in abundance now—another bonus.  And, with the recipes and ingredients on hand, what to make for breakfast has been easy.

This weekend I woke up wanting something other than a smoothie and I was craving muffins.  Inspired by the gorgeous sweet Ontario cherries I got at the farmers’ market, I created this protein rich, gluten-free, just sweet enough Cherry Cornbread Muffin.

Cherry Cornmeal with Coconut oilThese muffins were good warm, shortly out of the oven, but are even better the next day.  The
cherry flavour blends into the muffin and the cornmeal texture softens.  And they were just amazing split in half with coconut oil spread on it—AMAZING.

I hope you give this recipe a try—let me know how you like it!


Instead of all-purpose flour or whole wheat flour, I used a blend of chickpea and buckwheat flour.  Chickpea flour which is super rich in fibre and protein. (1 cup = 10 grams of dietary fiber and 20 grams of protein compared to all-purpose flour which has 3 grams of dietary fiber and 13 grams of protein). As I have experimented with flours, other than wheat, in my baking, I have come to really love chickpea flour, if not for its nutritional profile, but for the stability and structure that is often lacking in wheat flour alternates.  Buckwheat, which is a berry not ‘wheat’, has a really fine, light texture, which makes it perfect for combining with chickpea flour. Buckwheat flour is also high in fibre and is a complete protein. All this said, this recipe works totally fine with all-purpose flour instead of chickpea and buckwheat flour.


Cherry Cornbread Muffins
Inspired by the sweet juicy cherries I found at the Farmers Market, the texture and sweetness are just perfect. These muffins were good warm, shortly out of the oven, but are even better the next day. The cherry flavour melds into the muffin and the cornmeal texture softens. And they were just amazing split in half with coconut oil spread on it—AMAZING.
Servings12 Muffins
Dry Ingredients
Wet Ingredients
  1. Preheat your oven to 350F and place muffin liners in the muffin tin. Prepare your flax egg (see this post for the instructions) and set aside to thicken while you prepare the ingredients.
  2. In a large bowl use a whisk to combine the dry ingredients.
  3. In a medium bowl stir together the almond milk, maple syrup and vanilla extract.
  4. When your oven is ready, working quickly (the baking powder will start taking effect when you mix the wet with dry ingredients), gently mix the wet ingredients into the dry ingredients, until combined. No need to beat or whip this, just gently stir, then add the cherries, giving it another few stirs to incorporate cherries.
  5. Using a ladle, scoop the batter into the muffin tins, filling each one to the top.
  6. Place in oven and bake for 20 minutes.
  7. Remove from the oven when the muffins are set and starting to turn golden brown. When cool enough to touch, place muffins on a cooling rack.

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