These Crazy Healthy Cornbread Muffins are an easy one-bowl recipe that makes an excellent side dish to any soups or chilis!
Carbs are definitely my favorite part of any meal. Having soup? Gotta bake some bread. Spaghetti? Need some garlic bread. Sandwiches? Give me the thickest slices you can!
Most of the time, I’m also looking for something easy and healthy. And these cornbread muffins come to save the day!
I got the inspiration from Lindsay Nixon’s recipe– It’s a one-bowl recipe that takes maybe 5 minutes to mix all the ingredients, and they’re ready to be baked.
And instead of an 8×8 pan, I use a muffin tin to easily separate the mix into 12 pieces. Partially for portion control, and partially because I just love anything muffin-shaped.
Most of the ingredients you should have in the house already, too. This recipe can also easily be made vegan-friendly because there are no eggs or butter- just use your favorite milk substitute.
The only ingredient you may not have is the maple syrup, but you could probably replace that with a little extra sugar and they’ll still turn out okay.
The best part is, these cornbread muffins are super healthy- They come in at around 100 calories each depending on the ingredients you use. So go ahead and have a couple, it’s okay. I like to split them in half and drizzle honey on top!
Some excellent meals to use this recipe with are chilis, soups, ham and beans… I’ve also been known to eat a couple with breakfast instead of regular toast. Is eating them for dessert taking it too far?
Can these cornbread muffins be put in the freezer?
Yes! I’ve frozen them before and they freezer SUPER well.
Just set them on a cookie sheet and place them in the freezer, then put them in a gallon-size freezer bag once fully frozen. Then all you’ll need to do is thaw and reheat!
- 1 cup flour (I used white whole wheat)
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 cup milk (Dairy or non-dairy)
- 1/4 cup maple syrup
- 1/4 cup applesauce
- Preheat the oven to 400 degrees.
- In a large bowl, mix together the flour, cornmeal, baking powder, and sugar. Add in the milk, maple syrup, and applesauce, and stir to combine.
- Pour the mixture evenly into a greased muffin tin, and bake for 13-15 minutes until an inserted toothpick comes out clean.