Soft, lightly sweet, and perfectly moist, these healthy cornbread muffins are made with whole wheat pastry flour, natural sweeteners, and dairy-free ingredients. They’re quick to make, freezer-friendly, and perfect for breakfast, soups, or holiday meals.

Why You’ll Love This Recipe

• Naturally sweetened with maple syrup, agave, or honey
• Made with whole wheat pastry flour
• Dairy-free and easily vegan
• Moist texture thanks to creamed corn
• Can be baked as muffins or classic cornbread

Jump to Recipe

Time & Yield

• Prep Time: 10 minutes
• Bake Time: 18–20 minutes
• Total Time: 30 minutes
• Yield: 18–20 muffins

Ingredients

Flax Egg

• 2 Tbsp ground flaxseed
• 6 Tbsp water

Dry Ingredients

• 1½ cups whole wheat pastry flour
• ½ cup cornmeal
• ⅓ cup turbinado sugar
• 1 Tbsp baking powder
• ½ tsp salt

Wet Ingredients

• ⅓ cup maple syrup, agave, or honey
• ½ cup dairy-free milk
• ¾ cup creamed corn
• ⅓ cup canola oil
• 3 Tbsp dairy-free butter, melted

How to Make Cornbread Muffins

1. Preheat oven to 350°F (175°C). Line muffin tins with 18–20 paper liners.
2. Prepare flax egg: Mix ground flaxseed with water and let sit for 5 minutes until gelled.
3. Combine dry ingredients in a medium bowl.
4. Whisk wet ingredients (milk, sweetener, oil, flax mixture, butter, and creamed corn) in a separate bowl.
5. Add wet ingredients to dry and stir gently until just combined (do not overmix).
6. Fill muffin cups about ⅔ full.
7. Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
8. Let cool for 2–3 minutes, then transfer to a wire rack. Serve warm.

Cornbread Pan Option

Prefer classic cornbread instead of muffins?

• Pour batter into a greased 8-inch baking pan
• Bake at 350°F for 35 minutes
• Toothpick should come out clean before removing

Pro Tips

• For extra moisture, brush muffins with melted dairy-free butter after baking
• Use unsweetened dairy-free milk for best flavor balance
• Do not overmix — this keeps muffins soft and tender
• Add jalapeños or corn kernels for a savory twist

Serve It With

• Chili or vegetable soup
• Collard greens or roasted veggies
• Holiday meals & potlucks
• Breakfast with fruit and coffee

Storage & Freezing

• Room Temperature: Store in an airtight container up to 2 days
• Refrigerator: Up to 5 days
• Freezer: Freeze up to 3 months; thaw and warm before serving

Frequently Asked Questions (FAQ)

Can I make this recipe fully vegan?

Yes! Use maple syrup or agave instead of honey to keep it 100% vegan.

Can I use regular flour instead of whole wheat pastry flour?

Yes, all-purpose flour works, but whole wheat pastry flour keeps it lighter and more nutritious.

Can I reduce the sugar?

You can reduce turbinado sugar slightly, but it helps with texture and browning.

Why use creamed corn?

Creamed corn adds natural sweetness and moisture, preventing dry muffins.

Can I make this gluten-free?

A 1:1 gluten-free baking flour can work, though texture may vary.

Nutrition Facts

Serving Size: 1 muffin

Yield: 18–20 muffins

Calories: ~165 kcal

Total Fat: 7 g

• Saturated Fat: 1.2 g
• Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 160 mg

Total Carbohydrates: 24 g

• Dietary Fiber: 3 g
• Total Sugars: 8 g
  
  • Added Sugars: ~6 g

Protein: 3 g

Nutrition Highlights

• Plant-based & dairy-free
• Good source of fiber from whole wheat flour & flaxseed
• Naturally sweetened (no refined white sugar)
• No cholesterol
• Provides sustained energy thanks to whole grains

Enjoy

These healthy cornbread muffins are soft, flavorful, and incredibly versatile — perfect for everyday meals or special occasions. Once you try them, they’ll become a staple in your HighCooking kitchen