After making chili we realized something was missing. We forgot the cornbread, so we decided to whip some up with our new coconut oil. We used our new butter-flavored coconut oil and made healthy chia seed cornbread muffins. Our butter flavored coconut oil can be substituted in a 1:1 ratio for butter in baking, cooking and frying under 375 degrees F. It doesn't have a coconut flavor or odor. All you get is a delicious butter flavor that is vegan, organic and non-GMO verified. Check out the recipe below!
1/4 cup coconut flour
1 ½ cups coconut milk
¾ cup cornmeal
1 Tbsp palm sugar
1 tsp baking soda
3 Tbsp water
4 Tbsp Barlean’s Organic Chia Seeds
¼ cup Barlean’s Butter Flavored Coconut Oil melted
Preheat oven to 375°.
Prepare a muffin tin with paper liners. This recipe makes 8 medium-sized muffins.
Combine 1 Tbsp Barlean’s Organic Chia Seed and 3 Tbsp water to make chia-egg. Set aside.
Combine flour, cornmeal, palm sugar, 3 Tbsp Barlean’s Organic Chia Seed, and baking soda in a bowl. Mix together.
Combine coconut milk, Barlean’s Organic Butter Flavored Coconut Oil and chia-egg in a bowl. Mix together.
Combine both bowls and mix vigorously to form muffin batter.
Spoon the batter into the muffin pan, filling each cup until it is 2/3 full.
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should come out moist.
Remove muffins from pan and let cool for 10 minutes. Best served with butter flavored coconut oil and honey drizzled on top.