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Corn Muffins with Apples and Walnuts


  • 1 medium apple, peeled and finely diced
  • 1-1/2 cups unsweetened plant-based milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup stone ground cornmeal
  • 1 cup “white” whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 cup chopped dates
  • 1/2 cup chopped walnuts



  1. Preheat the oven to 425ºF and spray a muffin tin with nonstick cooking spray.
  2. Stir together the apple, plant-based milk, canola oil, and vanilla in a medium mixing bowl.
  3. Add the cinnamon, cornmeal, flour, baking powder, dates, and walnuts and stir until just combined, being careful not to overwork the batter.
  4. Pour the batter into the prepared muffin tin.
  5. Place in the oven and bake 15 to 20 minutes, until golden brown.


To store the muffins in the freezer, let them cool completely, then seal them in an airtight container or bag, and freeze. To serve, remove the muffins ahead of time and allow to thaw, or heat them for 30 seconds in the microwave.

Recipe courtesy of:

Sharon Palmer, The Plant-Powered Dietitian

From The Plant-Powered Diet (The Experiment, July 2012) by Sharon Palmer, RD

Nutrition Facts

Serving Size: 1 muffin

Servings Per Recipe: 10


Amount Per Serving

Calories 205

Total Fat 11 g

Saturated Fat 1 g

Trans fat 0 g

Cholesterol 0 mg

Sodium 156 mg

Total Carbohydrate 25 g
Dietary Fiber 4 g
Protein 5 g

Calcium 12% DV, Iron 11% DV, Manganese 17% DV