Whole Wheat Cornbread Muffins are still moist and classically sweet without white flour, dairy or processed sugar. Perfect alongside chili or toasted and spread with jam at breakfast!

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I’m a huge fan of making regular baked goods healthier for you with whole wheat flour. It may not be whole GRAIN, but it’s better than white flour, and that’s a win in my book.

These beautiful mini bundt shaped corn bread muffins can absolutely be made in regular muffin tins. I just hadn’t used this pretty little muffin tin in a while, and I thought these Whole Wheat Cornbread Muffins would be the perfect muffins to break it out again for.

Aren’t they cute?!

When I’m not making my GLUTEN-FREE GRAIN-FREE CORN BREAD, this recipe right here for Whole Wheat Cornbread Muffins is my guy.

Tips for the best Whole Wheat Cornbread Muffins

1. Don’t over bake! Whole wheat cornbread is going to be naturally a bit more dense than those made with white flour, so you want to make sure they are JUST baked. This will keep them moist and tender.
2. Don’t over mix! Over mixing your batter will result in a denser cornbread muffin.
3. Don’t be afraid! Seriously, everyone seems so shy of whole wheat flour, but I really prefer the nuttier, fuller flavor it gives. Try it out!
4. Don’t under grease! If you are using pretty muffin tins like I did, or if you are using a regular muffin tin but no liners, make sure those tins are good and greased so the muffins don’t stick and crumble when you try to remove them.

Try these affordable and beautiful muffin pans!

Check out these other healthy cornbread recipes from great food bloggers!

1. Gluten-free Grain-free Corn Bread

2. Whole Grain Cornbread

3. Healthy Skillet Cornbread

4. Healthier Low-fat Cornbread

Need something to serve with your Whole Wheat Cornbread Muffins? I’ve got you covered!

• Healthy Chicken Tortilla Soup
• Classic Chicken Noodle Soup
• Slow Cooker Beef Chili with Sweet Potatoes
• The Best Quinoa + Black Bean Chili

Whole Wheat Cornbread Muffins – Dairy + White Sugar Free

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Ingredients

• 1 cup whole wheat flour
• 1 cup corn meal
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup honey or maple syrup
• 2 eggs
• 1 cup dairy free milk (I used unsweetened almond)
• 1/2 cup melted coconut oil (can use melted butter)

Instructions

• Preheat the oven to 375 degrees.
• Combine flour, corn meal, baking soda and salt in a large mixing bowl and stir together until everything is evenly distributed.
• In another bowl, combine eggs, milk, and honey or syrup, whisking until well combined. Add the melted coconut oil and whisk again to combine.
• Pour the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon just until the dry ingredients are not visible any more, being sure to get the bottom of the bowl. Do not over mix.
• Distribute batter evenly into a well greased muffin tin.
• Bake for 15-18 minutes, until a toothpick comes out clean. They should not become brown. You want them to be just cooked through so that they stay moist.
• Let each muffin cool on a wire rack and then store in an air tight container for up to 3 days, or serve hot.

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https://thecheerfulkitchen.com/whole-wheat-cornbread-muffins/