Honey Cornbread Mini Muffins

5 from 2 votes

These Honey Cornbread Mini Muffins are soft, slightly sweet and perfectly bite-sized! Naturally sweetened with honey and made with whole wheat flour, applesauce and almond milk, these easy cornbread mini muffins are the perfect side for chili, soups, stews and more.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Keyword: cornbread mini muffins, cornbread muffins, dairy-free cornbread, healthy cornbread muffins, Honey Cornbread Mini Muffins, honey cornbread muffins, mini corn muffins, mini cornbread muffins, whole wheat cornbread muffins

Servings:

Ingredients

1 1/4 cups cornmeal
1 cup whole wheat flour
3 tsp baking powder
1 tsp salt
4 Tbsp coconut oil melted (or butter)
1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
1/3 cup honey
1 tsp vanilla extract

Instructions

Preheat your oven to 375°F and spray two mini muffin pans with nonstick cooking spray. In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder and salt.
Pour in the melted coconut oil, applesauce, almond milk, honey and vanilla. Mix everything together until just combined.
Divide the batter evenly among 40 mini muffin cups.
Bake the mini cornbread muffins for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool slightly and enjoy them warm. I love adding a little drizzle of honey right before serving!

Notes

To Store: These mini cornbread muffins can easily be made ahead of time. Allow them to cool completely, then store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To Freeze: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature and warm briefly in the microwave before serving.

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