Nothing like a hearty bowl of chili and cornbread on a cold winter evening.

A bowl of chili with a thick piece of cornbread is pure comfort food for me. It’s a wintertime favorite and reminds me of my momma. These muffins are my healthy spin on classic sugary cornbread and they are sure to satisfy with half the sugar and half of the calories. Check out my recipe for Hearty Turkey Chili to complete the meal or serve these muffins with any soup or salad that suits your fancy.

Athlete, mom and kid approved. You can’t go wrong.

Cornbread Muffins Gone Healthy

Dry Ingredients

1 1/2 cups cornmeal

1 cup whole wheat flour

1 cup white or white flour

3/4 cup unrefined organic sugar (you can use regular sugar, I've done both- you can also cut it down to 1/2 cup- but remember it makes 20 muffins so it's not as bad as it looks on paper).

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon real sea salt

Wet Ingredients

3 eggs

2 cups unsweetened almond milk

1/2 cup coconut oil

1 teaspoon vanilla

Directions

Preheat oven to 350 and spray muffin tins. I like them better sprayed then with paper but it’s your choice. I feel like you get to eat the entire muffin when you do it this way.

1)Mix dry ingredients with a wire whisk, set aside.

2)Mix wet ingredients, fold into dry.

3)Combine mixture until just combined, making sure there is no dry mixture on the sides or bottom.

4) Fill 20 muffin cups, bake at 350 for 15 minutes, check with toothpick or pairing knife. It should come out mostly clean with a few moist crumbs.

5)Let rest for 10 minutes and then carefully remove muffins from tin, use a fork or butter knife to assist if needed.