Cornbread Honey Mini Muffins

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 straightforward cornbread mini muffins are the reliable side for chili, soups, stews and more.

These Honey Cornbread Mini Muffins are perfectly portioned, slightly sweet and satisfying served warm with your favorite bowl of chili or soup. Made with whole wheat flour, applesauce, almond milk and naturally sweetened with honey, these bite-sized cornbread muffins are an straightforward side dish everyone will keep!

A cook especially keep making cornbread in a mini muffin pan because you get those slightly crisp edges with a soft, tender center in every bite. They're quick and straightforward to make, great for feeding a crowd and reliable for everything from weeknight dinners to game day.

What goes in

• 1 1/4 cups cornmeal
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons coconut oil, melted (or butter)
• 1/4 cup unsweetened applesauce
• 1 cup unsweetened almond milk
• 1/3 cup honey
• 1 teaspoon vanilla extract

How it comes together

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

Keep in mind

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.