Healthy cornbread muffins lightly sweetened with honey are moist yet have a light and fluffy texture. Plus, it’s better for you because it’s made without refined flour or sugar. Perfect chili pairing or holiday side dish.
Hello, hello, friends! Happy Veteran’s Day! If you or a loved one is a veteran, thank you so much for your service to our country! One of my good friend’s husbands is in the coast guard, and now it’s so much clearer to me to see the sacrifices the whole family makes on a daily basis for his service now that I’m closer to a family in the service. And I’m still continually learning new things about that life.
I’m just so thankful for those of you who are willing to risk your lives and your families who endure the chaos to keep the rest of us safe. My Grandpa was a Navy veteran, and I keep his flag given to us at his funeral in my office as a reminder of the hard work and sacrifice.
And now that I think about it, what recipe could be more all-American than good old fashion cornbread? I mean apple pie, but all I have is a recipe for apple crisp, so back to cornbread!
Many of you have made my healthy cornbread recipe and love it! I’ll be honest. This is the same recipe with modifications to the cooking time, that’s all! I was so thrilled it worked with ZERO modifications to the actual ingredients. Mr. Hungry seemed confused. Why would I test the muffins in the first place? Of course, they would work. WRONG MR. I ONLY KNOW HOW TO GRILL. In fact, sometimes, when you convert bread recipes to muffins, they get SUPER DUPER DRY.
I was so thrilled that it didn’t happen with these! They were wonderful and took 20 minutes to bake instead of 30 – 40 minutes!
How to Make Healthy Cornbread Muffins
The first step is to mix up all your dry ingredients, including the whole grain cornmeal, almond flour, baking powder, baking soda, cream of tartar, and salt. Now, here is the thing, whole-grain cornmeal is essential to this recipe, but it’s not easy to find.
There are TWO manufacturers of it: Arrowhead Mills and Bob’s Red Mill. I like the Arrowhead Mills better because it’s a finer grain than the Bob’s Red Mill. You can order them on Amazon, or with some luck, you might be able to pick up whole-grain cornmeal at Whole Foods.
Then you mix your wet ingredients and quickly add them into the dry.
I tested this a few times, and each time it made EXACTLY 12 muffins lined with muffin liners. They don’t rise very much, so you can fill them up 3/4 of the way or higher if you need to! And then that’s it, time to bake your muffins! I would suggest allowing them to cool for a bit so that they slide out of the muffin tin or out of the muffin liner easily. Otherwise, they kind of stick, but after a few minutes, they come out easily!
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Healthy Cornbread Muffins Recipe
- 2 cups whole-grain cornmeal
- 1 cup almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 2 large eggs whisked
- 1/2 cup melted butter sub: coconut oil or vegan butter
- 1/2 cup honey
- 1 cup milk I used almond milk
- Preheat oven to 350F and grease an 8 x 8 baking dish with butter (or butter sub.)
- Combine dry ingredients (whole-grain cornmeal, almond flour, baking powder, baking soda, cream of tartar, and salt).
- In another bowl, combine melted butter, eggs, milk, and honey, whisk until there is a smooth consistency.
- Add in eggs, honey, milk, and butter into the dry ingredients. Mix until just combined, DO NOT OVERMIX.
- Immediately pour the mixture into a muffin tin lined with muffin liners or heavily greased with butter, filling each muffin hole 3/4 of the way to the top. Bake for 20 minutes or until an inserted toothpick comes out clean.
- Allow muffins to cool at least 10-15 minutes.