Best Whole Grain Cornbread Muffins

  • Author: Ivy Larson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 1x



  • 2 tablespoons raw honey, softened
  • 1/2 cup hemp seeds (such as Nutiva)
  • 1 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons cold-pressed extra virgin olive oil
  • 1 pastured organic egg (such as Vital Farms), lightly beaten
  • 1/2 cup stoneground yellow cornmeal (such as Bob’s Red Mill)
  • 1 cup white whole wheat flour (such as King Arthur Flour) or 1-for-1 gluten free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon unrefined sea salt (such as Real Salt)
  • 1 cup frozen organic corn kernels, semi-thawed


  1. Preheat the oven 400 degrees. Liberally oil 8 muffin tins with extra virgin olive oil.
  2. In a high-speed blender (such as a Vitamix), add the honey, hemp seeds, water, lemon juice, olive oil and egg. Process until smooth and creamy.
  3. In a medium-size bowl, mix the cornmeal, flour, baking powder and salt. Make a well in the center of the mixture and add the wet ingredients. Mix until moist. Blend in the corn kernels.
  4. Spoon batter into prepared muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean (be careful not to over bake or they’ll be too dry!) Remove cornbread muffins from muffin tins and serve warm.