Corny Fun Muffins

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Growing up, cornbread was in the regular rotation. My Mom used to make something called Johnny Cake, which was our version of cornbread.

For this recipe, I wanted a traditional cornbread taste made a little more fun! I like the little chunks of corn in these, but if you prefer it all blended in, I recommend you blend all the corn.

If you don’t have mini muffin tins, you could easily make them muffins instead, or even pour it all in an 9×9 pan and bake it.  Your baking time will be longer if you do regular muffins (15-20 min) or in a pan instead (probably 40-ish min).

Corny Fun Muffins
Prep time
Cook time
Total time
Recipe type: Snack
Yield: 42
  • 1 cup milk (I used unsweetened almond milk)
  • 1 cup frozen corn (or fresh corn kernels) *divided in half
  • 2 Tbsp ground flax seeds (or 2 eggs)
  • 3 Tbsp unsweetened applesauce
  • 3 Tbsp oil (I used avocado oil)
  • 1 cup cornmeal (fine ground, not grits)
  • 1 cup oat flour
  • 3 packets of stevia (I used NuNaturals)
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp tumeric (for color...optional)
  1. Preheat your oven to 350 degrees.
  2. In a blender or food processor, blend ½ cup corn and the milk. Set aside.
  3. In a large bowl or stand mixer, add together all the dry ingredients (flax, cornmeal, oat flour, stevia, salt, baking powder, baking soda, tumeric).
  4. Once the dry ingredients are combined, add in the wet (egg (if using), applesauce, oil, blended corn mixture, remainder of corn kernels).
  5. Mix together until combined.
  6. Spray your mini-muffin tins with cooking spray (I use coconut oil spray). Fill each ¾ full.
  7. Bake for 10 mins.
  8. Allow to cool and pop out of the muffin tins.
Makes 42 mini muffins

Best enjoyed as a snack, or with a warm bowl of chili.
Serving size: 1 mini muffin Calories: 34 Fat: 1.5 g Carbs: 5 g Sugar: 0.3 g Sodium: 57 mg Fiber: 0.6 g Protein: 1 g