Cornbread Mini Muffins

Cornbread Mini Muffins

I know cornbread muffins aren’t really in the realm of my typical MO but these mini cornbread muffins are WAY TOO GOOD not to share!

The ingredients are beyond simple and this recipe makes a bunch so you can feed a crowd of saving some in the freezer as a future present to yourself!

If you don’t have cassava flour, swap it out for my beloved chickpea flour or if you aren’t gluten-free, spelt or whole wheat flour works well too!

I used this recipe as a base recipe for SO many other goodies. Despite the sweet picture…. as in not savory, although it is pretty sweet… these cornbread muffins aren’t very sweet at all! They are perfect for a savory recipe.

I’ve cut up little hot dogs and placed them in the center of the batter before baking and my kids gobbled them up! I also did a jalapeno version that was SO DANG GOOD with with fried eggs and a veggie hash.

Essentially what I’m saying is, just make them mmk?

Cornbread Mini Muffins

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Cornbread Mini Muffins

These gluten-free and dairy-free cornbread muffins are the perfect addition to breakfast or dinner!

Course Breakfast, Dessert, Side Dish
Keyword dairy free, gluten free, Minimal Ingredients
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3 dozen
Author Kelly

Ingredients

  • 2 whole Eggs
  • 1/4 cup Unsweetened Apple Sauce 1/4
  • 1/4 cup Avocado Oil
  • 1 cup Almond Milk
  • 1/4 cup Honey
  • 1 cup Cornmeal
  • 1 cup Cassava Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt

Instructions

  1. Preheat your oven to 375 degrees F. Spray two mini muffin tins (this recipe makes a lot!) with cooking spray and set aside.

  2. In a medium sized bowl, whisk together the eggs, apple sauce, avocado oil, honey and almond milk.

  3. Add in the dry ingredients and stir until just combined.

  4. Pour 1 tbsp of batter into each mini muffin mold. You should get about 36 mini muffins.

  5. Bake for 12-15 minutes or until just golden brown!

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