Why You’ll Love This Recipe
These muffins are naturally sweetened, lower in fat, and made with nutrient-rich ingredients like whole grain flour and cornmeal. They come together in one bowl, bake quickly, and freeze beautifully for future meals. Whether you’re looking to lighten up your holiday table or simply enjoy a healthier baked good, this recipe delivers both flavor and nutrition.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow cornmeal
- Whole wheat flour (or white whole wheat flour)
- Baking powder
- Baking soda
- Salt
- Eggs
- Unsweetened applesauce
- Milk of choice (dairy or non-dairy)
- Honey or maple syrup
- Olive oil or melted coconut oil
Directions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together cornmeal, whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, applesauce, milk, honey or maple syrup, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Divide the batter evenly into the muffin tin (about ¾ full each).
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–28 minutes
Variations
- Vegan: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and maple syrup as the sweetener.
- Gluten-free: Use a 1:1 gluten-free flour blend and ensure your cornmeal is gluten-free.
- Cheesy: Add shredded cheddar or parmesan for a savory touch.
- Spicy: Stir in chopped jalapeños or a pinch of cayenne.
- Sweet corn: Mix in ½ cup of fresh or frozen corn kernels for extra texture.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat:
- Microwave for 10–15 seconds
- Warm in a 300°F oven for 5–7 minutes
These muffins also freeze well—wrap individually and freeze for up to 2 months.
FAQs
Can I make these without applesauce?
Yes, substitute with mashed banana or Greek yogurt for similar moisture.
Are these muffins very sweet?
They’re lightly sweetened—perfect for pairing with savory dishes or enjoying as a snack.
Can I use all-purpose flour instead of whole wheat?
Yes, though whole wheat adds more fiber and a slightly nuttier flavor.
What’s the best cornmeal to use?
Use medium-grind yellow cornmeal for the best texture and flavor.
Can I make mini muffins?
Yes, reduce baking time to 10–12 minutes and check with a toothpick for doneness.
How do I make these dairy-free?
Use non-dairy milk like almond, oat, or soy and olive or coconut oil instead of butter.
Can I double the recipe?
Absolutely. Just be sure to evenly divide the batter and watch the baking time closely.
Are these muffins good for kids?
Yes, they’re mildly sweet, soft, and made with wholesome ingredients—perfect for lunchboxes or snacks.
Can I add fruit?
Try adding chopped apples, blueberries, or dried cranberries for a sweet variation.
Why are my muffins dense?
Overmixing or using old leavening agents can make muffins dense. Mix until just combined and use fresh baking powder and soda.
Conclusion
Healthy Cornbread Muffins are a delicious, nutritious way to enjoy a beloved classic. With simple, wholesome ingredients and endless customization options, these muffins are perfect for any meal or snack. Whether paired with chili, served at brunch, or packed for lunch, they’re a feel-good treat you’ll want to make again and again.
PrintHealthy Cornbread Muffins
Healthy Cornbread Muffins are a wholesome, lightly sweetened version of the classic Southern staple. Made with whole wheat flour, applesauce, and natural sweeteners, these muffins are moist, tender, and perfect for pairing with soups, chilis, or as a grab-and-go snack.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–28 minutes
- Yield: undefined
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup yellow cornmeal (medium grind preferred),1 cup whole wheat flour (or white whole wheat flour),1 tbsp baking powder,1/2 tsp baking soda,1/2 tsp salt,2 large eggs,1/2 cup unsweetened applesauce,3/4 cup milk (dairy or non-dairy),1/4 cup honey or maple syrup,2 tbsp olive oil or melted coconut oil
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.,In a large bowl, whisk together cornmeal, whole wheat flour, baking powder, baking soda, and salt.,In a separate bowl, whisk together eggs, applesauce, milk, honey or maple syrup, and oil.,Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.,Divide the batter evenly among the 12 muffin cups (filling each about ¾ full).,Bake for 15–18 minutes or until a toothpick inserted into the center of a muffin comes out clean.,Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
To make vegan: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and maple syrup.,For extra flavor: Stir in ½ cup corn kernels, chopped jalapeños, or shredded cheddar cheese.,Don’t overmix the batter to keep muffins light and fluffy.,Use fresh baking powder and soda for best rise and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 170mg
- Fat: 4.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
