Greek Yogurt Cornbread Muffins (simple, healthy & low sugar)
These Greek Yogurt Cornbread Muffins are made with simple, nourishing ingredients for a wholesome, family-friendly twist on classic cornbread!
Ingredients
- 1 cup all-purpose flour 1:1 gluten-free if needed
- 1 cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt omit or lessen for younger littles (¼ tsp)
- 2 large eggs or sub with flax eggs
- ½ cup plain Greek yogurt or thick dairy-free yogurt
- ½ cup milk dairy or non-dairy
- ¼ cup honey or maple syrup ⅓-½ cup for sweeter muffins
- ¼ cup melted butter or ghee or olive/avocado oil
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.
- In another bowl, whisk the eggs, Greek yogurt, milk, honey (or maple syrup), and melted butter until smooth.
- Pour the wet ingredients into the dry and gently stir until just combined, don’t overmix. The batter should be thick but scoopable.
- Divide the batter evenly among a lined or greased muffin tin, filling each cup about ¾ full. Bake at 350°F for 18-20 minutes (or 10-12 minutes for mini muffins), until the tops are golden and a toothpick comes out clean. Cool for 5-10 minutes before serving.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to leave a review and TAG ME in your creations on social media @toddlerdietitiantiff! It means the world to me seeing how you and your littles enjoy my recipes!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff