Healthy Cornbread Muffins (Gluten-Free Optional)


  • 1 cup cornmeal
  • 1 cup all-purpose flour or my gluten-free blend (see photo section)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup agave syrup (could substitute honey)
  • 2 eggs, lightly beaten
  • 1 cup low-fat buttermilk
  • 1/4 cup Chobani 2% plain yogurt
  • 1/4 cup coconut oil, melted (could substitute canola oil or melted butter)
  • 1 medium banana, mashed


  1. Whisk dry ingredients together in a large bowl (cornmeal through cinnamon). Completely mix remaining ingredients in a medium bowl. Pour wet ingredients into dry ingredients and fold into each other until just combined. Mixture will appear light and fluffy.
  2. Scoop into 10 well-greased, standard-size muffin tins. An ice cream scooper makes easy work of this. Bake at 400 degrees for 13-15 minutes or until muffins are slightly golden on top and just cooked through.
  3. Cool on a wire rack. (I think this muffin tastes better once cooled.) Enjoy with butter, honey, jam, or as is!

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