Jalapeno Cornbread Muffins – If you love crispy cornbread with a buttery center, then you must try these Jalapeno Cornbread Muffins.
They Jalapeno Cornbread Muffins are savory and sweet with a little kick of spice.
How to Make Healthy Jalapeno Cornbread Muffins
I know conventional cornbread muffins get a bad rap with the clean eating crowd, but you can definitely healthier muffins. Just simply make a few key ingredient swaps.
And if you are baking savory muffins then you are already heading down a healthier path. Naturally, you’ll find that savory foods typically have very little sugar.
Ingredient Swaps for Healthy Jalapeno Cornbread Muffins
Make these 5 ingredient swaps to make your Jalapeno Cornbread Muffins super healthy. We make this recipe for a delicious dinner side dish. Then eat leftovers with scrambled eggs in the morning.
#1: Use Organic Coconut Oil versus Butter
A few years ago I started baking with organic coconut oil. First, let me just say that I love the taste of salty butter and the crisp out the outside. Switching to organic coconut oil is not only healthier for you, but it’s also light, fluffy and crispy. We actually prefer it now to baking with butter.
All you need is 5 tablespoons (1/4 cup plus 1 tablespoon) for this recipe. This is more than enough to keep the Jalapeno Cornbread Muffins moist.
#2: Pick up a Bag of Whole Grain GLUTEN FREE Flour!
I used whole grain gluten free flour from King Arthur instead of the refined “unbleached all purpose flour”. Their brown rice flour blend is perfect for this recipe. Plus, we use it here at Clean Cuisine as a perfect cup-for-cup replacement.
#3: Switch out the Dairy for Hemp Milk or Almond Milk
We do not think dairy is a health food, so I swapped unsweetened hemp milk for the cow’s milk. But you could also use unsweetened almond milk, if you’re not nut-free.
#4: Look for Non-GMO Project Verified Corn and Cornmeal
Organic Non-GMO Project Verified corn and cornmeal is perfect for these Jalapeno Cornbread Muffins. Cornmeal is 100% a whole grain. But, corn is also one of the foods at highest risk of being genetically modified.
If you are looking for an organic cornmeal that is Non-GMO Project Verified, Arrowhead Mills is a great brand.
And finally, we get to the very last ingredient….the jalapenos.
#5: Let’s Talk About Savory Jalapeno’s
Some people LOVE the spicy, burning sensation that follows eating jalapeno’s. And if you love super spicy, then just go for free jalapeno’s in this Jalapeno Cornbread Muffins recipe.
However, if you’re wanting a bit of spicy but not a KICK, then go with jarred jalapeno’s instead.
We love using Jeff’s Naturals Tamed Jalapeno Peppers if you can find them locally. They are much less spicy than conventional jalapenos. Jeff’s tamed jalapenos have the Non GMO Project Verified Stamp of Approval. Plus, they are grown by horticulturists at Texas A&M University. The amazing thing is that they combine traditional jalapeño peppers with bell peppers to create a proprietary “harmless” jalapeño. You get the delicious jalapeno pepper flavor with much less fiery heat.
If you would rather have the fiery heat of a conventional jalapeno try these. I recommend Organic Jalapeño Nacho Slices (Hot). If you like hot, you’ll be very happy with this brand.
Jalapeno Cornbread Muffins
Jalapeno Cornbread Muffins make a quick, easy and savory side dish or great make-ahead breakfast. Cornbread is dairy free and gluten free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- 1 large handful kale, chopped
- 1 cup
- 1 cup organic cornmeal
- 2 teaspoons baking powder
- 1 teaspoon unrefined sea salt
- 1 cup hemp milk or almond milk
- 2 organic eggs
- 5 tablespoons organic coconut oil, at room temperature
- 2 tablespoons raw honey
- 1 cup organic frozen corn, thawed
- 1/4 cup jarred jalapeno peppers, drained, patted dry and chopped
- In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then chop again. Measure out 1 cup. You can easily reserve the remainder for tomorrow’s smoothie.
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups OR lightly oil the bottom and sides.
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt. In a blender, add the almond milk, eggs, oil, and honey. Stir wet ingredients into the dry until just combined. Fold in kale, corn and jalapenos.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 20-22 minutes. Let cool for 5 minutes before serving. Serve warm.
Keywords: Jalapeno Cornbread Muffins