Fruit and Nut Corn Muffins

Pick your favorite dried fruit and nuts, add them to this easy cornbread muffin mixture, and you have and easy meal on the run or a really great addition to any meal. This works great with the Three Sisters Stew and also the Big Bold Chili!



  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups applesauce
  • 1 cup unsweetened plant-based milk
  • 3/4 cup maple syrup
  • 3/4 cup chopped walnuts
  • 1/2 cup dried cherries
  • 1/4 cup golden raisins
  • 2 tablespoons raw shelled pumpkin seeds


Preheat oven to 375.

Add liners to a muffin pan.

To a large mixing bowl, add the cornmeal, flour, baking soda and salt.


To a smaller bowl, add the applesauce, milk and maple syrup. Whisk and pour wet ingredients in to dry ingredients and gently mix to get a thin batter. Fold in the fruit and nuts.

Pour the batter into the muffin cups, about 3/4 of the way full, and bake for 35-40 minutes, until a toothpick comes out clean and the tops begin to turn golden.

Makes 14 muffins.


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