I don’t know about you, but I love cornbread muffins with soup, chili, salads – or just all by themselves. It took me a while, but I did crack the code on how to make them gluten free, oil free, dairy free and sugar free! They taste just as delicious as the ones I used to make that were not nearly as healthy.
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I like to use Bob’s Red Mill Corn flour in this recipe as it makes for a nice soft texture. You can use cornmeal instead if you prefer a more course texture. I know people get really opinionated about their favorite cornbread!
I tried sweetening them in a variety of ways. Date syrup tasted delicious, but it turned the muffins dark brown and the color totally messed with our brains! Cornbread muffins should be golden yellow in color. Maple syrup worked but isn’t as nutritious as date syrup. My friend Randi Dolan suggested I use blended dates and she was right. It works beautifully with this recipe and allows the muffins to be that golden color we associate with cornbread. Dates give them a nice sweetness while maintaining all the lovely nutrients and fiber.
I prefer a silicone muffin pan and my favorite is the 12 cup muffin pan made by Trudeau. This recipe first appeared in our Batch Cooking with Tami, online video course and can be found on page 41 in the recipe eBook that is included in that course.
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