Healthy Cornbread Muffins Recipe

Healthy cornbread muffins lightly sweetened with honey are moist yet 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.

Course Breads, Breakfast, Side Dish

Cuisine American

Keyword cornbread, cornbread muffins, dairy-free cornbread, gluten-free cornbread, gluten-free cornbread muffins, healthy cornbread muffins

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings muffins

Calories 281kcal

Author Kelli Shallal MPH RD

Ingredients

2 cups whole-grain cornmeal
1 cup almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 large eggs whisked
½ cup melted butter sub: coconut oil or vegan butter
½ cup honey
1 cup milk I used almond milk

Instructions

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 ¾ 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.

Video

Notes

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 ¾ 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!

Nutrition