Makes 12 Muffins
1 cup cornmeal
½ cup whole-wheat flour
½ cup chickpea flour
1/3 cup brown sugar
1 tsp baking soda
¼ tsp cinnamon
1 tsp salt
¼ cup unsweetened shredded coconut
½ cup egg whites
¼ cup unsweetened applesauce
1½ cup unsweetened coconut milk (I used so delicious)
2 tbsp jam of choice (I used strawberry rhubarb)
Preheat oven to 375° F and spray a muffin tin with cooking spray. I only had one muffin tin so I made these in two batches.
In a mixing bowl combine all the ingredients except for the jam. Gently mix until dry and wet ingredients are well incorporated. Measure out a 1/3 cup of batter for each muffin.
Bake for 25 minutes or until a toothpick comes out clean. Don’t over bake or they will dry out.
Once cooled you can fill the muffins by inserting a straw into the bottom to create a hole. Once the hole is created you can pipe in a small amount of jam. I like to make the hole on the bottom so the tops stay clean.
The best way to enjoy them is warmed with a small amount of butter on top.