Healthy cornbread muffins that are great as a snack or a side to a hearty soup.
I’m excited to share these healthier cornbread muffins. I’ll be honest.. I’ve been slacking on my baking lately… Why?
Well, IT IS BEAUTIFUL OUTSIDE. It’s official I believe when I say spring has arrived in Michigan! We’ve been spending lots of time outside cleaning up after this rough winter.
Our poor trees snapped in half and when you don’t live in the country hauling away massive branches is a pain and time consuming. Not to mention I LOVE cleaning out the flower beds and seeing the little buds of spring life! It gives me fuzzy feelings. 🙂
So what do I love when I don’t want to spend alot of time in the kitchen? Muffins!!! More specifically Cornbread muffins.
I loveeee cornbread muffins. I love eating them plain for breakfast, lunch and dinner. Love them with chili or soup. Or even a side with my salad. I mean LOVE them.
Of course when I realized they are literally made with butter and oil I had to adapt. Which has turned into these lovelies here!
They are SO moist for not containing any oil or butter. My secret ingredient? FLAX SEED. You want to buy actual flax seed and grind it yourself in a coffee grinder before you use it.
When purchasing flax seed milled or pre-ground you lose alot of its nutrional benefits while it sits on the counters waiting to be sold. From my understanding it also doesn’t last as long. It’s perfect though to replace oil and eggs in recipes. I tend to forget that there isn’t oil in them! Enjoy my friends!
Healthy Cornbread Muffins Recipe
Side Dish
Gluten-Free, Dairy-Free
American
Yield: 12
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Ingredients:
- 1 cup gluten-free baking flour (whole wheat flour also works)
- 1 Tablespoon baking powder
- 1 cup yellow cornmeal
- 2 Tablespoon sugar
- 1 teaspoon salt
- 3/4 cup ground flax seed
- 1 cup almond milk
- 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water) or 1 egg
- 1/4 cup honey
Directions:
- 1. Preheat oven to 400 F.
- 2. In a large mixing bowl mix together all ingredients in the order listed.
- 3. In a muffin fill each one one about 3/4 full.
- 4. Bake for 15-20 minutes or until toothpick comes out clean.
Author: Linnie
Nutrition Information:
Calories: 128
Other nutrition information: Fat: 3.2 g Saturated fat: .4 g Unsaturated fat: 1.8 g Carbohydrates: 22 g Sugar: 6 g Sodium: 22.9 mg Fiber: 4 g Protein: 4 g Cholesterol: 14 mg
How much did you love this recipe?
Click a star to let me know:
(3 votes, average: 4.33 out of 5)
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Looking Good! (and delicious) (and easily customizeable too)
Thanks Alexander! Appreciate you stopping by!