Whole Grain Cornbread Muffins


These muffins have quite a story behind them. Welllll, not exactly involving them, but specifically the pot of chili they were supposed to be paired with….

Key word: supposed


Whole Grain Cornbread Muffins // pumpkin & peanut butter


Picture this: It’s Labor Day and I’m having a super lazy day off filled with lots of cooking, cleaning, and catching up on all my blogging to-dos. Life is good! Over the weekend I had experimented with these SUPER delicious whole grain cornbread muffins and I decided to make a final batch with a big ol’ pot of chili for lunch. What a perfect lazy meal!

So I’ve got my muffins baking in the oven (making my apartment smell like southern heaven), my big pot of chili simmering away in my dutch oven on the stove, and I’m just loving life on my couch when I hear a huge BANG!!!

I run into the kitchen to see what happened, thinking maybe my chili simmered over (typical), when I come upon my shattered dutch oven lying in pieces on my stove, chili leaking every-which-way— down my oven, onto the countertops, and, worst of all, into my stove. First off— I’m shocked! These things we made for high heat! How did this happen?!? Well, I quickly had to get over that because I had chili literally EVERYWHERE on (and in) my stove and it needed to disappear. Stat.


Whole Grain Cornbread Muffins // pumpkin & peanut butter


20 minutes later, I’d completely taken apart all my burners, wiped every chunk of chili I could find off of every surface, and was currently ladling, yes LADLING, soup out of the inside of my stove. Man, I wish I had a video of that! After 20 more minutes of ladling and washing and scrubbing and washing some more, the chili was officially gone. Along with my pretty teal dutch oven. R.I.P.

So there you have it— Whole Grain Cornbread Muffins sans chili. But lucky for me, they’re SO good on their own that I didn’t even miss the chili one bit. Since they’re whole grain, they’re certainly heartier than your typical enriched flour cornbread, but its the perfect balance of soft, yet dense. I ate mine with a thick spread of butter (while they were still piping hot of course) and they were comforting enough to put me back in a good mood after the chili fiasco! Nothing like a good cornbread muffin to get you back on top 🙂


Whole Grain Cornbread Muffins // pumpkin & peanut butter


If you’re looking for some good chili recipes to pair with these delicious muffins, I totally recommend my One Pot Quinoa Veggie Chili or my Easy Lentil Black Bean Chili (coincidentally, which I was in the process of making). Both are super simple, vegan and gluten-free, protein-packed, and are perfectly dip-able with these babies! Maybe I’ll have to give it another go since FOOTBALL SEASON starts todayyyyy (well, regular season anyways).

Have a wonderful rest of your week everyone!! Here’s to no more explosions in the kitchen 😉


Whole Grain Cornbread Muffins // pumpkin & peanut butter

Whole Grain Cornbread Muffins

Serves 9-10
Prep time 10 minutes
Cook time 13 minutes
Total time 23 minutes
Meal type Snack


  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk of choice
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons honey
  • 1/4 cup coconut oil, melted
  • 2 eggs


Step 1
Preheat the oven to 400 degrees F and spray a muffin tin with nonstick cooking spray (I used coconut oil spray). In a small bowl, whisk together milk and apple cider vinegar. Let this sit for 2 minutes.
Step 2
Mix dry ingredients together in a large bowl: cornmeal, whole wheat flour, and baking soda. In a separate bowl, whisk together wet ingredients: coconut oil, milk, honey, and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 3
Pour batter evenly into 9-10 muffin tins. I filled each tin just over 3/4 full, as these don't rise as much as typical muffins. Bake for 13-16 minutes, then cool for 5 minutes and remove from pan. Finish cooling on a cooling rack, then munch away!

Whole Grain Cornbread Muffins // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Poor Liz! Although your story made me laugh out loud… sorry I laughed at your pain! Hope you get a new dutch oven soon!
    These cornbread muffins look good! Do you think I could use flax eggs and agave instead to make them vegan?

    • Such a sad, sad day!! The good news is I still have my larger sized dutch oven, so I’m good to go for a while 🙂

      I haven’t tried flax eggs in them yet, but I think it should still work out well— same with the agave. You’ll have to let me know how they turn out if you try them!

    • It was just an off brand from TJ Maxx or something. Still, so sad 🙁

  2. You are not alone when it comes to exploding chili. Add two very curious kitties trying to eat the chili, while you are attempting to round them up to another room and then you proceed to slip and fall in some of the messy explosion. Needless to say I feel your anguish.

    • Oh my goodness I can’t even imagine that!!! Glad to hear I’m not alone though!

    • Thanks Shannon! They’re delicious with a big bowl o’ soup 🙂

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