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5 from 1 vote

Baked Cornbread Mini Muffins

These cornbread mini muffins with green onion and jalapeño can be enjoyed as a snack or served as a delicious accompaniment to your favourite soups, stews or sauces.
Servings: 30 Mini muffins
Calories: 68.8kcal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 cup cornmeal
  • 1 cup almond flour
  • 1/4 cup flaxseed ground
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk unsweetened
  • 1/4 cup Greek yogurt plain
  • 3 large egg
  • 1/4 cup apple sauce unsweetened
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 3 tbsp green onion finely chopped
  • 1 tbsp jalapeno finely chopped

Notes

*If you are making regular sized muffins instead of mini muffins, increase the bake time to 17-20 minutes.

Equipment

  • 1 Muffin tin

Instructions

  • Preheat your oven to 400°F (200°C). Line a mini muffin tin with muffin liners or spray with cooking spray.
  • In a large mixing bowl, whisk together cornmeal, almond flour, ground flaxseed, baking powder, baking soda, and salt.
    1 cup cornmeal, 1 cup almond flour, 1/4 cup flaxseed, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • In another bowl, whisk together almond milk, Greek yogurt, eggs, applesauce, olive oil , and honey. Fold in chopped green onions and jalapeno.
    1 cup almond milk, 1/4 cup Greek yogurt, 3 large egg, 1/4 cup apple sauce, 2 tbsp olive oil, 1 tbsp honey, 3 tbsp green onion, 1 tbsp jalapeno
  • Pour the wet ingredients into the dry ingredients and stir until combined, being careful not to overmix.
  • Using a spoon, carefully pour the batter into the muffin tin filling until about ⅔ full.
  • Bake in the preheated oven for 10-15 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the mini muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy cornbread muffins on their own or serve alongside soup, stews, and sauces.

Cooking Tips

Lower Carb Flour:
Use whole grain flour or a combination of almond flour and cornmeal to increase the fiber content and reduce the impact on blood sugar levels.
Natural Sweeteners:
Choose natural sweeteners like honey, maple syrup, or agave nectar in moderation to sweeten the cornbread without a rapid spike in blood sugar.
Portion Control:
Mini muffins naturally offer built-in portion control. Enjoying smaller servings can help manage carbohydrate intake.
Add Fiber with Vegetables:
Enhance fiber content by adding finely grated vegetables like zucchini or carrots to the batter. This contributes to satiety and slows down the digestion of carbohydrates.

Nutrition

Nutrition Facts
Baked Cornbread Mini Muffins
Serving Size
 
2 mini muffins
Amount per Serving
Calories
68.8
% Daily Value*
Fat
 
4.2
g
6
%
Saturated Fat
 
0.5
g
3
%
Trans Fat
 
0.002
g
Cholesterol
 
16.5
mg
6
%
Sodium
 
117.9
mg
5
%
Potassium
 
41.2
mg
1
%
Carbohydrates
 
6.1
g
2
%
Fiber
 
1.3
g
5
%
Sugar
 
1.1
g
1
%
Protein
 
2.3
g
5
%
Vitamin C
 
0.7
mg
1
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
50
mg
5
%
Iron
 
0.5
mg
3
%
Magnesium
 
12
mg
3
%
Zinc
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.