Snacks
These gluten-free, dairy-free and refined sugar-free muffins are a clean-eating alternative to traditional cornbread. Made with real ingredients and naturally sweetened, they’re soft, flavorful, and perfect as a healthy side dish or snack. Ideal for those avoiding processed foods while still craving something cozy and satisfying.
Butternut Squash Cornbread Muffins
Butternut Squash Cornbread Muffins
These gluten-free, dairy-free and refined sugar-free muffins are a clean-eating alternative to traditional cornbread. Made with real ingredients and naturally sweetened, they’re soft, flavorful, and perfect as a healthy side dish or snack. Ideal for those avoiding processed foods while still craving something cozy and satisfying.
Ingredients
Makes 6 Muffins
- 1 cup Mightylicious gluten-free flour
- ½ cup gluten-free cornmeal
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup cooked and mashed butternut squash (or pumpkin puree)
- 2 large eggs
- ¼ cup olive oil or melted coconut oil
- 3 tbsp honey or maple syrup
- ¼ cup unsweetened almond milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients in a large bowl: Mightylicious flour, cornmeal, baking powder, baking soda, salt, cinnamon.
- Mix wet ingredients in another bowl: mashed squash, eggs, oil, honey/maple syrup, almond milk, and vanilla.
- Combine wet and dry ingredients, stirring until just mixed. Don’t overmix.
- Scoop batter into muffin tin, filling ¾ full.
- Bake 18–22 minutes, until a toothpick comes out clean. Let cool slightly before serving.