Healthy Cornbread Muffins
Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!
Servings: 12 muffins
Calories: 133kcal
Ingredients
- 3 large eggs
- 1 cup any milk I used whole milk
- 1/4 cup melted butter or coconut oil or any mild oil
- 1/4 cup maple syrup or honey
- 1 tablespoon apple cider vinegar or white vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup + 3 tablespoons yellow cornmeal fine
- 2 cups almond flour super fine
Instructions
- Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
- In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
- Add cornmeal and almond flour, then mix with spatula just until combined.
- Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.
Video
Notes
- Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
- Freeze: Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g