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?
In either case, these amazing cornbread muffins will make a delicious addition to any meal. And I haven’t tried putting these in the freezer, but I’m sure they’d freeze very 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!