Corn Bread Muffins
These Corn Bread Muffins are only 64 calories each, are weight watcher friendly, and require very basic ingredients that you probably already have at home! They are sweet, moist, and feel like comfort food, except you don't have all that guilt after enjoying one!
These are great on their own or as a side dish with meal such as chili of meatloaf. I have even enjoyed these with my breakfast before! Add a little bit of butter on top and you will be in food heaven. If you like this recipe, check out my 43 Calorie Banana Muffins as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Corn Meal - 1 cup of organic yellow corn meal.
- Flour - 1 cup of flour. The macros below are assuming all-purpose, but you can certainly use oat or almond too.
- Applesauce - 1/3 cup of unsweetened applesauce. Before you ask me what you can substitute this with, don't. Just kidding...but really, don't knock it until you try it. No, your muffins will not taste like applesauce. This is an awesome substitute for using butter & oils in baked goods. You can use Greek yogurt too, but I like the outcome using applesauce way better in this recipe. Make sure it is unsweetened though!
- Egg - 1 large egg.
- Egg White - 3 tablespoons of liquid egg whites, which is equivalent to one egg.
- Almond Milk - 1 cup of unsweetened almond milk. I used plain but you could probably use vanilla too!
- Honey - 1 tablespoon of raw & unfiltered honey. Tips on how to get the best honey are below!
- Baking Powder - 1 teaspoon.
- Baking Soda - 1/2 teaspoon.
- Brown Swerve - This is optional, but I highly recommend it! You can use any sweetener of choice but I decided to go with some brown Swerve, which is a brown sugar substitute. Swerve is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely safe and natural, with no artificial ingredients, preservatives or flavors!
Use the code “KATIELADY” for 10% off at Teleties!
Baking Powder AND Baking Soda??
I know what you're thinking. You usually only use one or the other right? Well I use both in this recipe and here's why:
Using both baking powder and baking soda will make the biggest difference in the flavor of the corn bread and help them get that perfect golden color. Also, the baking soda neutralizes the acid in this recipe and the baking powder helps the muffins get super fluffy! Who wants a flat, dull muffin?
How To Make Them
- Preheat your oven to 375°F. Line a standard sized muffin tin with liners or spray with nonstick spray.
- In a medium bowl, whisk together your egg, egg whites and brown sugar. Stir in the honey, applesauce, and milk. Mix until fully incorporated.
- Stir in the corn meal, flour, baking powder & soda until just combined.
- Pour into your prepared muffin tin into and bake in oven for 20-25 minutes. This recipe makes 16 large muffins so you will need to have two batches to use up all of your batter.
- Allow for your muffins to cool for 10 minutes. Serve with some butter on top if desired. Store leftovers in an airtight container in a cool, dry place.
How To Store Leftovers
You can store your leftovers in an air tight container or covered with plastic wrap in the muffin tin for up to 4 days. They could probably go longer than 4 days, but won't be as soft! When you are ready to enjoy a muffin, just pop it in the microwave for 15 seconds or so and melt some butter on it. Or, enjoy it how it is!
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People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you!
So I actually know a lot about honey because I went to an olive oil & honey farm in Crete, Greece a few months ago! It was SO beneficial let me tell you and you can really taste the difference. I buy all of my olive oil and honey from Crete now and I will never go back!
- Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
- Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
- Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
- Get Locally Sourced Honey – I buy my honey from other countries because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These Corn Bread Muffins are only 64 calories each, are weight watcher friendly, and require very basic ingredients that you probably already have at home! They are sweet, moist, and feel like comfort food, except you don't have all that guilt after enjoying one!
- 1 cup organic yellow corn meal.
- 1 cup flour (macros below assume all-purpose but use your preferred type.)
- 1 large egg
- 3 tbsp liquid egg whites
- ⅓ cup unsweetened applesauce
- 1 cup unsweetened almond milk
- 1 tbsp honey
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp brown Swerve
Preheat your oven to 375°F. Line a standard sized muffin pan with liners or spray with nonstick spray.
In a medium bowl, whisk together your egg, egg whites and brown sugar. Stir in the honey, applesauce, and milk. Mix until fully incorporated
Stir in the corn meal, flour, baking powder & soda until just combined.
Pour into your prepared muffin tin into and bake in oven for 20-25 minutes. This recipe makes 16 large muffins so you will need to have two batches to use up all of your batter.
Allow for your muffins to cool for 10 minutes. Serve with some butter on top if desired. Store leftovers in an airtight container in a cool, dry place.
Servings 16
- Amount Per Serving
- Calories 64kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 13.4mg5%
- Sodium 88.79mg4%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 0.9g4%
- Sugars 1.5g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.