Honey Cornbread Muffins



1 C. All Purpose Flour

1 C. Cornmeal

1 ½ tsp. Baking Powder

¼ tsp. Salt

¼ C. Brown Sugar

1 Egg

1 C. Milk

¼ C. Vegetable Oil

¼ C. Honey

*Preheat oven to 325 degrees.

*Spray muffin tin with non-stick spray.

Mix flour, cornmeal, baking powder, and salt.

Add brown sugar to mixture and stir.

Beat egg.

Add milk and vegetable oil to egg.

Stir egg mixture into dry ingredients.

Mix in honey.

Fill each muffin cup about ¾ full.

Bake about 15 minutes or until toothpick inserted in center comes out clean.

Cool muffins in the tin for about 5 minutes before removing.

Cool rest of the way on a bakers cooling rack.



Yields 16 servings
25 min Prep Time

1 hr Cook Time

1 hr 25 Total Time


1 1/4 cups (150 grams) all purpose, unbleached flour

3/4 cup (90 grams) white whole wheat flour (I used King Arthur)

1/3 cup (90 grams) light brown sugar

2 tbsp (20 grams) Domino Light Sugar/Stevia mix

1 cup grated carrots, about 2

1/4 cup chopped canned pineapple in its own juice (juice reserved)

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/4 cup chopped walnuts

1 cup 2% Fage Greek Yogurt

1/2 cup egg substitute or equivalent to 2 eggs

1 tsp. vanilla extract or vanilla bean paste

2 tsp. ground cinnamon

1/8 tsp fennel pollen (optional)

Dash of nutmeg


2 tbsp. confectioners sugar

2 tsp. pineapple juice


Preheat oven to 350°.

Coat 8 x 4 inch loaf pan with baking spray.

In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, sugar substitute, baking powder, baking soda, cinnamon, fennel pollen and nutmeg. Reserve 2 tbsp. of flour mixture.

In a medium bowl, mix together yogurt, egg substitute and vanilla.

In a small bowl, toss together carrots, pineapple and walnuts with the reserved 2 tbsp. flour mixture.

Fold the yogurt mixture into flour mixture. Stir to combine completely.

Fold carrot mixture into the batter until just combined.

Pour batter into loaf pan.

Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean.

Set pan on a wire rack and cool for 10 minutes.

Take loaf out of pan and place loaf directly onto wire rack.

Place a piece of wax paper under the wire rack so that it covers the bottom entirely. This is to catch any glaze that drips off the loaf.

For Glaze: In a small bowl, mix together confectioners sugar and pineapple juice.

Lightly spoon glaze over the bread and allow to cool completely.

Healthy Pumpkin Chocolate Chip Bread

Incredibly moist pumpkin chocolate chip bread that tastes like fall. With lots of warm spices, chocolate, and oats, this is the best healthy pumpkin bread!

YIELD: 1 9×5-inch loaf TOTAL TIME: 1 hour, plus cooling time

1 1/3 cups whole wheat pastry flour or white whole wheat flour

1 cup old fashioned rolled oats, plus additional 1-2 tablespoons for sprinkling on top

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 large eggs

1/2 cup lightly packed brown sugar

2 tablespoons melted and cooled coconut oil, light olive oil, or canola oil

1/3 cup, plus 1 1/2 tablespoons non-fat milk, unsweetened almond milk, or unsweetened soymilk

1 1/4 cups unsweetened pumpkin puree (NOT pumpkin pie mix)

2/3 cup dark chocolate chips (I love Ghirardelli), plus additional for sprinkling on top


Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×5-inch baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.

In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined. Add the milk and pumpkin and beat again until evenly combined. Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix. Fold in the chocolate chips.

Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.

Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. It can be frozen, wrapped tightly and placed in a ziptop bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.

You will have a small amount of pumpkin leftover. Try it mixed into oatmeal with a bit of maple syrup, cinnamon, and pecans or walnuts for a lovely fall breakfast.