This recipe is for 10-11 month baby & up
When I first made Mini Cornbread Muffins for my little one, I was pleasantly surprised at how quickly they became a family favorite. I wanted to create a simple, healthy snack that was easy for kids and toddlers to hold and munch on, and these mini muffins turned out to be amazing! Perfect for a holiday recipe or for all year round. They are great for little one’s practicing baby-led weaning (BLW) and how to self-feed. The soft texture and slightly sweet flavor from the corn were a hit, making them the perfect size for little hands without making too much of a mess.
I loved how I could make them ahead of time, and they kept well in the freezer, which made them a great option for busy mornings or after-school snacks. I made these just in time for the holidays, and will definitely be bringing them to Thanksgiving so all the kids can enjoy these kid-friendly corn muffins.
These corn muffins are made with no refined sugar and are packed with healthy fats, fiber, vitamins, minerals and more! These little guys are freezer friendly, making them great for busy mornings, a quick healthy snack for kids, lunchboxes, travel snacks, I mean the possibilities are endless! It has become a go-to snack in my house and not just for the baby, we all enjoy them. With a few simple ingredients, you can make a delicious, kid-friendly treat that is both satisfying and nourishing.
Why Mini Cornbread Muffins for Kids:
-Mini cornbread muffins are a simple, wholesome, and versatile food that can be enjoyed by kids of all ages. Packed with whole grains, fiber, and a variety of essential vitamins and minerals, they provide a well-rounded snack or side dish that supports your child’s growth and development. Whether served with a savory meal, enjoyed as a healthy snack, packed for lunch, or a side for upcoming holidays like Thanksgiving, Christmas or Hanukkah, these mini muffins are easy to customize to meet your child’s tastes and nutritional needs.
-These are baked in mini muffin tins, making them the perfect size for little hands. They are easy for toddlers to pick up and bite into, making them a great option for baby-led weaning (BLW) or for toddlers who are practicing self-feeding.
-Corn muffins are versatile and can be adapted to your child’s taste preferences. You can make them a bit sweeter or savory, depending on what your child enjoys. For a sweeter muffin, you can add a small amount of honey or maple syrup to the batter (only for 12 months & up) or for a savory option you can add some mild cheese.
– Try making these for an upcoming Thanksgiving Dinner, they will be a crowd pleaser with all the kids!
How to Serve Mini Cornbread Muffins:
Serve them as a standalone healthy snack, or pair them with other dishes. They go wonderfully with soups, stews, or chili, adding a deliciously comforting side. If your child enjoys dipping, you can serve the muffins with a little yogurt, avocado, butter or even a mild tomato sauce for added flavor and nutrition. I personally love them with a side of chili or as a healthy dessert with a little butter & honey, so delicious!
They can also be included in lunchboxes, a travel snack or picnics as an easy-to-carry, mess-free snack. Plus, they freeze really well, so you can bake a batch and store them in an airtight container in the freezer for up to a month. On busy days, you can just pop a few in the microwave for a quick snack or meal.
Substitutions:
Whole milk yogurt- This can be substituted with dairy-free yogurt of choice.
Whole milk- For a dairy-free muffin, whole milk can be substituted with dairy-free milk alternative, like almond milk, oat milk, soy milk, etc.
Egg- Substitute with flax egg. Mix 1 tbsp of ground flaxseeds with 3 tbsp of water and let it sit for 15 minutes.
Melted butter- For a dairy-free muffin use 3 tbsp of oil in place of the butter. Can be any neutral oil, like avocado oil, olive oil, etc.
White whole wheat flour- In replace of white whole wheat flour, use all-purpose flour or white spelt flour. Gluten-free flour will work in this recipe, but will alter the texture.
Finely Ground Corn meal- Do not replace the corn meal in this recipe.
Date Syrup- I know some don’t have date syrup sitting around in their kitchen, it can easily be substituted with honey or maple syrup if baby is 12 months & up.
What you need:
Mini muffin tin– If you only have a large 12 cup muffin tin, will work as well.
If you enjoyed this recipe, here are a few more kid-friendly holiday recipes you can enjoy:
Mini Cornbread Muffins
Ingredients
Directions
-
Preheat oven to 350F
-
In a bowl add all your wet ingredients- milk, yogurt, egg, melted butter and mix
-
Add dry ingredients- sift flour along with baking powder, add cornmeal and mix
-
Add your sweetener of choice- for under 12 months use date syrup. If over 12 months can use maple syrup or honey. And mix.
-
Grease or line your muffin tin and add batter
-
Bake for 18-20 minutes
-
Cool & Serve!
so excited to try with my lo! how many eggs does this recipe call for? thanks!