Gluten Free Cornbread Muffins with Honey
Gluten Free Cornbread Muffins with Honey are the perfect bite! Made without any refined sugar, these muffins are the ultimate breakfast muffin or side dish to your favorite chili recipe.
Ingredients
- 2 eggs
- 1/2 cup butter, melted
- 1/3 cup almond milk, or other milk alternative
- 1/3 cup honey
- 1/2 cup plain greek yogurt
- 1 cup yellow cornmeal
- 3/4 cup gluten free flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
Equipment
- large mixing bowl
- muffin tin
- muffin wrappers
Instructions
- Preheat oven to 350 degrees F
- Add the eggs, butter and milk to a bowl
- Mix until combined
- (Optional)Heat the honey in a microwave safe dish for 20 seconds. I find this makes it easier to add to the batter
- Add the honey and greek yogurt to the wet ingredients and mix
- Once combined, fold in the dry ingredients
- Line your muffin tin with muffin wrappers in every other tin. This will give your muffins more room to rise
- Bake for 13-15 minutes, the tops should be slightly golden and a toothpick will come out of the center of the muffin clean
- Let cool for 5 minutes in the muffin tin then transfer to a cooling rack
- Enjoy!
Nutrition
Serving: 1muffin, Calories: 227kcal, Carbohydrates: 28g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 274mg, Potassium: 86mg, Fiber: 2g, Sugar: 10g, Vitamin A: 332IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 1mg