These corn muffins are ready in 40 minutes and contain only 133 calories and 7 grams of sugar per serving.
1 cup old-fashioned rolled oats (or 3/4 cup oat flour)
1 cup cornmeal
2 tsp baking soda
1/4 tsp sea salt
3/4 cup buttermilk
1/4 cup raw honey
2 1/2 tbsp safflower oil
3 oz baby spinach, finely chopped
2 1/2 tbsp sage leaves, minced
Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.
Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.