Asparagus & Jalapenos Cornbread Muffins

Photo and recipe by Rachel Bies.


  • 3 tbsp coconut oil
  • 1/3 cup apple sauce or reduced/cooked peaches
  • 1 large egg
  • ¼ cup of pure maple syrup
  • 1 cup coconut milk
  • 1 cup cornmeal
  • 1 cup Bob's Red Mill flour gluten free
  • ½ tsp baking soda
  • Sea salt & pepper
  • 1 red chili/ jalapenos diced
  • 1 bunch of Ontario asparagus chopped BUT save tops for garnish


  • Preheat the oven to 350 and coat muffin tin with coconut oil.
  • Mix all wet ingredients together with peppers and asparagus.
  • Mix dry ingredients together thoroughly & slowly incorporate into wet batter.


Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is used for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.
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