Cornbread Muffins

Check out the label of a popular store-bought cornbread mix and you’ll find over 20 ingredients. The third being sugar and, moving down the list, there’s a ton that I can’t begin to pronounce.

These plant-based cornbread muffins – on the other hand – are made with whole foods and sweetened naturally with dates. Talk about a healthier option!


Cornbread Muffins



Cornbread muffins are best when served alongside chili, soup or stew. Some favorites are Butternut Chili, Hearty Pumpkin Chili, Quinoa Chili, Hearty Stew and Turmeric Squash Soup.

I used this Food Processor when making these cornbread muffins. *Note this is an affiliate link. 

Cornbread Muffins & Chili

Plant-Based Cornbread Muffins

Whole-food, plant-based cornbread muffins made with whole grains and no oil or added sugar. A perfect match for chili, soup and stew.
4.02 from 60 votes
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: cornbread
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 90kcal


  • 8 pitted Deglet dates
  • 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water)
  • 1 cup rolled oats
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsweetened almond milk
  • 1 T tahini or a nut or seed butter


  • Preheat oven to 400 degrees F. 
  • Soak dates in 1/2 cup warm water. Make flax egg by combining ground flaxseed and water and let sit for 10 minutes. 
  • Add oats to food processor and blend into coarse flour. Add oat flour, cornmeal, baking powder and baking soda to a large mixing bowl.
  • Add dates (and soaking water), almond milk and tahini to food processor and blend until smooth. 
  • Add date mixture and flax egg to dry ingredients and stir to combine. Divide dough into 12-cup non-stick muffin tins. 
  • Bake for 20 minutes or until a knife or toothpick inserted into the middle comes out clean. Serve warm. 


Calories: 90kcal
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