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!
Course Side Dish
Cuisine American
Keyword cornbread, honey cornbread muffins
Prep Time 10minutes
Cook Time 20minutes
Servings 18muffins
Calories 157kcal
Equipment
Muffin Tin
Ingredients
1cupbrown rice flour
1.5cupscornmeal
2tspbaking soda
1tspcinnamon
1/4cupcoconut oil, melted
1cupalmond milk
1.5cupsgreek yogurt
2.5tbspbutter
1tspvanilla extract
1/2cuphoney
Instructions
Preheat oven to 400 degrees and grease a standard size muffin tin.
Stir the dry ingredients together (rice flour, cornmeal, baking soda, and cinnamon).
Mix the wet ingredients together (coconut oil, almond milk, greek yogurt, butter, vanilla, and honey).
Pour the wet mixture into the dry mixture.
Using a hand held or standing mixer, mix until well combined.
Evenly pour the mixture into the muffin tin and bake for 20-25 minutes, or until the tops are golden brown.
Let the muffins cool before removing from the muffin tin.