Healthier Cornbread Muffin Recipe

By Erica D'Arcangelo,

  Recipes    2

cornbread muffins

Anytime I make chili or taco soup my family begs me to make cornbread muffins, but after reading the ingredients on the mixes for these I just couldn’t bring myself to make them anymore. So, I decided to experiment and make a “healthier” cornbread muffin.

After making a dry batch and throwing them out, and then burning a batch and throwing them out too, I did it!! I made soft, light, fluffy, healthier cornbread muffins that were just sweet enough, GLUTEN FREE and using NO REFINED SUGAR!!!!

Cornbread Muffin Recipe

See above for  the ingredients you’ll need. I used mostly organic ingredients that can be found in the health food section of most grocery stores nowadays. One of my favorite things about this cornbread muffin recipe is that it has just a few very simple ingredients.

1. Start by mixing your dry ingredients in your mixer, and then add in your wet ingredients one by one.

2. Spoon into muffin cups (less mess, and avoid the need to spray your muffin tin.)

3. Bake at 350 degrees for 16-18 minutes. Keep a close eye on them and when the tops turn very slightly brown, they’re done.

Although some recipes call for frozen or fresh corn, I think they are just fine plain. Enjoy! This is what they should look like:

healthy cornbread muffins healthy homemade cornbread muffin



Cornbread Muffin Recipe

 Cook Time: 16-18 minutes

 Servings: 12 Muffins


½ cup coconut oil (melted on the stove)
½ cup honey (can add more if you like them sweeter)
2 eggs
¾ cup plain (unsweetened) almond milk
½ teaspoon salt
½ teaspoon baking powder
1 ¾ cup gluten free flour
¾ cup corn meal (I used organic whole grain)


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