Easy Mini Cornbread Muffins Recipe {with Honey}
Servings: mini muffins
This mini cornbread muffin recipe is the perfect side dish to serve with chili, soup, and more! With a few simple tweaks, we made these sweet cornbread muffins a little healthier so you can feel good about serving them to your little ones!
Ingredients
- 1 1/4 cups super fine blanched almond flour spooned and levelled
- 1 cup yellow cornmeal
- 3 tablespoons whole wheat flour or white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup milk or milk alternative
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2-3 tablespoons honey
- 2 tablespoons unsalted butter or coconut oil melted
Instructions
- Preheat oven to 350℉. Use a silicone mini muffin pan or line a regular mini muffin pan with paper liners.
- In a medium bowl, whisk together the cornmeal, almond flour, flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the egg, almond milk, Greek yogurt, vanilla, honey (use 3 tablespoons for sweeter cornbread), and melted butter.
- Add half the dry ingredients and whisk until mostly combined. Add remaining dry ingredients and whisk until combined. Let the batter rest for 2 minutes.
- Divide batter between 24 mini muffin cups, filling close to the top. Bake for 13-15 minutes, or until the centre of the cornbread muffins feel firm to the touch. You can also check it with a toothpick. When inserted in the centre it should come out clean. Allow muffins to fully cool before removing from the pan. Serve warm or at room temperature.
Notes
- This recipe works best with a silicone mini muffin pan since muffins made with almond flour tend to stick to a regular muffin pan. You can try greasing a regular mini muffin tin really well or use mini paper liners, but some of the muffins may stick a bit to the paper.
- Be sure to allow these muffins to fully cool before removing them from the pan. If you try to remove them too early, they may break since almond flour tends to be quite moist and delicate.
- When popping the muffins out of a silicone muffin pan, tilt the muffin pan upside down and press your thumb into the bottom of each muffin cup and gently nudge it to release each muffin. If you try to remove the muffins by wiggling them out from the top, some of the muffin may break off (believe me, I learned the hard way).
- These muffins are mildly sweet using two tablespoons of honey. For sweeter muffins, increase the amount of honey to 3 tablespoons. Or for savory cornbread muffins, skip the honey and vanilla extract altogether.
- If using honey, do no serve these muffins to babies under the age of one. You can either sub in maple syrup instead or skip the sweetener altogether.
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 41mg | Fiber: 2g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg
