These Honey Cornbread Mini Muffins are delicious bite-sized poppable treats that are perfect with a hot bowl of chili or soup! They are also vegan, dairy-free and contain zero refined sugar!
With the Super Bowl right around the corner, there is no better staple in our house than a spicy bowl of our favorite chili along with these delicious honey cornbread mini muffins! These bite-sized treats are quick and easy to throw together and are perfect when throwing a party not only because are they always such a huge hit, but this recipe makes so many that you are sure to have enough for everyone!
Some people prefer really sweet cornbread while others like a more savory muffin, but I find that this recipe falls perfectly in the middle. They definitely aren’t overly sweet, but the honey really stands out in these muffins giving them just the right amount of sweetness! I’ll even drizzle a little extra honey over top, you know, just because 😉
Game day snacks are totally my JAM. Football is HUGE in our house and on Sundays you will always find us around a TV somewhere either with friends or at the game! Food is of course a MUST so I love making recipes that not only serve a lot of people, but that can please a crowd while still being on the healthier side. These fluffy muffins are dairy-free and vegan with zero refined sugar and are just so perfect to pop right in your mouth!
I’m a huge fan of Silk Almond Milk because it’s really great for baking and I honestly just love the taste of it all on its own as well as poured over cereal. This plant-based milk is a healthy substitute to dairy because it is lower in calories with 80% less sugar than dairy milk along with being dairy-free, lactose-free, gluten-free and soy-free with zero saturated fat!
Silk also offers a new Protein Nutmilk that has 10 grams of protein in every serving which is great to use if making muffins to grab on-the-go in the mornings or something to enjoy post-workout.
Making these muffins are REALLY simple and only take about 20 minutes to bake in the oven. I actually prefer making these mini-sized as opposed to regular sized muffins because they are crisper around the edges (while still being SO moist and fluffy in the middle) and the fact that they are perfect little bite-sized portions doesn’t hurt either! Or maybe I just end up eating more, but hey who’s judging?
I also really loved using coconut oil in this recipe over butter because I found that the muffins stayed moister longer, but I do know that nothing TRULY replaces butter so if butter is a must in your cornbread then you just go for it! 🙂
This recipe makes roughly 40 mini cornbread muffins, about 24 regular sized muffins or you can fill an 8-inch square or round pan and serve them that way! Just make sure to adjust the baking time accordingly as cooking them in a pan takes about 10 more minutes in the oven. Best part is if you’re making them for a party and have leftovers, these cornbread muffins taste amazing the next morning for breakfast with a hot cup of coffee! I always like to heat mine up for a second in the microwave though because cornbread ALWAYS tastes better warm in my opinion!
So whether you’re serving these up as a game day treat alongside your favorite chili or simply just want to enjoy a little something sweet, I think this recipe is perfect for you! Thank you to Silk for sponsoring this post and make sure register for Silk’s email list to receive a FREE coupon!
Honey Cornbread Mini Muffins
- 1¼ cups cornmeal
- 1 cup whole wheat flour
- 3 tsp. baking powder
- 1 tsp. salt
- 4 Tbsp coconut oil, melted (or butter)
- ¼ cup unsweetened applesauce
- 1 cup unsweetened almond milk
- ⅓ cup honey
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together cornmeal, flour, baking powder and salt. Add melted coconut oil, applesauce, almond milk, honey and vanilla and mix until combined.
- Divide batter evenly among 40 mini muffins cups or pour into a prepared 8 inch pan.
- Bake muffins at 350 for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean. If making them in a pan, bake for 25 to 30 minutes.
- Transfer muffins to a wire rack to cool then enjoy!
Serving Size: 2 muffins • Calories: 92 • Fat: 3.2 g • Saturated Fat: 2.4 g • Carbs: 15.6 g • Fiber: 1.4 g • Protein: 1.5 g • Sugar: 5 g • WW Points+: 3 • Smart Points: 4
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.