Cornbread muffins aren’t just for chili anymore! Are they sweet enough to be called dessert? That depends on your taste buds, but you can always make them even sweeter with a schmear of fruit-sweetened jam or Date Paste. These Sweet Cornbread Muffins are naturally sweetened with date syrup and applesauce, making them a healthy, gluten-free, and low-fat treat perfect for breakfast or as a side to your favorite meal!

Why I Love This Recipe

Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share my favorite Sweet Cornbread Muffins recipe. This recipe is featured in my newest book, Sweet Indulgence, where you’ll find even more delicious and healthy desserts! These muffins are a delightful blend of sweet and savory, perfect for pairing with a cozy meal or enjoying as a quick breakfast on busy mornings. They’re naturally sweetened with date syrup and applesauce, making them a healthy treat you can feel good about. The best part? They’re low-fat, gluten-free, and oh-so-easy to make!

What I love about these muffins is their versatility. Whether you want them as a side to your favorite plant-based chili or enjoy them with a smear of jam for a sweeter treat, they’re always a hit. Plus, they come together in no time—just toss everything into a blender, and you’re good to go!

Key Ingredients

• Coarse Yellow Cornmeal: Gives these muffins their classic cornbread texture and a slightly sweet, nutty flavor. Cornmeal is naturally gluten-free and packed with fiber.
• Gluten-Free Rolled Oats: Adds bulk and texture to the muffins while keeping them gluten-free. Oats are a great source of fiber and help create a hearty muffin.
• Unsweetened Apple Juice: Provides natural sweetness and moisture without the need for added sugar.
• Unsweetened Applesauce: Acts as a fat replacer, keeping the muffins moist and tender while adding a touch of sweetness.
• Date Syrup: Naturally sweetens the muffins and gives them their beautiful golden-brown color. Date syrup is a healthier alternative to sugar, packed with fiber and nutrients.
• Baking Powder and Baking Soda: These leavening agents help the muffins rise and give them a fluffy texture.
• Apple Cider Vinegar: Reacts with the baking soda to ensure the muffins rise and become light and fluffy.

The Process

To make these Sweet Cornbread Muffins, preheat your oven to 350°F.

Place all the ingredients—cornmeal, rolled oats, apple juice, applesauce, date syrup, baking powder, baking soda, and apple cider vinegar—into a high-speed blender and blend until smooth.

Once the batter is ready, evenly distribute it into a 12-cavity silicone muffin pan or a muffin tin lined with cupcake liners. Bake for 20-22 minutes until the tops are golden brown. Allow the muffins to cool completely before removing them from the pan.

How to Store Sweet Cornbread Muffins

These muffins store well in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month—just thaw them at room temperature or heat them in the microwave for a quick snack.

Frequently Asked Questions

Serving Suggestion

Enjoy these Sweet Cornbread Muffins with a side of plant-based chili or soup, or spread a bit of fruit-sweetened jam or Date Paste on top for a tasty breakfast or snack.

Summary

These Sweet Cornbread Muffins are the perfect blend of sweet and savory, naturally sweetened with date syrup and applesauce. They’re gluten-free, low-fat, and come together quickly, making them a great option for a healthy snack or side dish. Try them with jam or as a side to your favorite chili!

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!