These honey cornbread muffins are the perfect addition to any chili, soup, or holiday meal. They are full of clean ingredients and are sweetened with raw honey! This cornbread is dense, filling, and much healthier than a boxed mix. Also, it only takes a few minutes to whip up!

What makes these honey cornbread muffins healthy?

• These honey cornbread muffins are free of refined sugar. They are sweetened with raw honey, which is not processed and is a real food.
• I used coconut oil instead of processed vegetable oil. Coconut oil can be substituted 1:1 in baking recipes, and I highly recommend you go ahead and make that swap!
• Rice flour is the the primary flour in this recipe. I love it because it is loaded with healthy fiber and is gluten free.

What to pair with these honey cornbread muffins:

• Smoky Minestrone Soup
• Chicken and Wild Rice Soup
• Chicken Tortilla Soup – My favorite!!
• Any Holiday Meal (Thanksgiving, Christmas, Easter, etc.)

Ingredients:

• 1 cup of brown rice flour
• 1.5 cups of cornmeal
• 2 tsp. baking soda
• 1 tsp. cinnamon
• ¼ cup of coconut oil
• 1 cup almond milk
• 1.5 cups of Greek yogurt
• 2.5 tbsp. butter
• 1 tsp. pure vanilla
• ½ cup honey

Directions:

1. Preheat oven to 400 degrees and grease a standard size muffin tin.
2. Mix the dry ingredients (rice flour, cornmeal, baking soda, and cinnamon) in a large bowl.
3. Mix wet ingredients (coconut oil, almond milk, Greek yogurt, butter, vanilla, and honey) in a bowl. 
4. Pour the wet mixture into the dry mixture.
5. Using a mixer, mix until well combined. 
6. Pour the mixture into the muffin tin and bake for 20-25 minutes, or until tops are golden brown.
7. Let the muffins cool and then enjoy!