These low-fat cornbread muffins are light, fluffy, and just a little bit sweet with only 2.5 grams of fat each! They’re a healthier take on a classic comfort food, using applesauce instead of oil and low-fat buttermilk to keep them moist. Whether you’re pairing them with a cozy bowl of chili, packing them in lunchboxes, or serving them as a quick breakfast bite, these muffins fit beautifully into a low-fat, low-calorie, or heart-smart eating plan.
About This Recipe
These muffins rise beautifully with a golden crust and a soft, tender crumb inside. You’ll get that familiar slightly gritty cornmeal texture with a delicate sweetness that doesn’t overpower. They’re delicious warm with a bit of low-sugar jam or alongside a savory soup.
The best part? They’re grab-and-go friendly and bake in under 20 minutes. Perfect for busy weekdays or casual dinners with a healthy twist.
Why This Recipe Belongs in Your Diet
Applesauce and egg whites replace traditional fats, cutting back on oil without sacrificing moisture. Cornmeal adds complex carbs and fiber to keep you full longer. With only 110 calories and 2.5g of fat per muffin, these are a smart way to enjoy a classic side guilt-free.
What You’ll Need (Ingredients)
We’re keeping this ingredient list short and sweet, using pantry basics and low-fat swaps to make every bite count.
- 1 cup yellow cornmeal: For that authentic cornbread flavor and texture.
- ¾ cup all-purpose flour: Keeps the muffins light and fluffy.
- 1 tablespoon baking powder: Ensures a tall rise.
- ½ teaspoon salt: Balances the sweetness and enhances the corn flavor.
- 2 tablespoons sugar: Just enough to bring a touch of sweetness.
- 1 cup low-fat buttermilk: Moistens the batter with tang and tenderness.
- ¼ cup unsweetened applesauce: A smart substitute for oil or butter.
- 2 large egg whites: Binds the batter with less fat and cholesterol.
- 1 large egg: Adds body and a richer texture without too much fat.
How to Make Low Fat Cornbread Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk together buttermilk, applesauce, egg whites, and whole egg until smooth.
- Combine and stir: Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Divide and bake: Spoon the batter evenly into the muffin cups, filling each about ¾ full. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Add ¼ cup of corn kernels for extra texture and sweetness.
- Stir in a tablespoon of diced jalapeños for a spicy version.
- These are great split and toasted with a smear of light cream cheese or sugar-free jam.
- For a savory dinner muffin, skip the sugar and stir in fresh herbs like chopped chives or thyme.
How to Store Leftovers
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 2 months by wrapping each muffin individually and placing in a freezer bag. Thaw and warm in the microwave or oven as needed.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 110 kcal
- Fat: 2.5 g
- Carbohydrates: 17 g
- Protein: 4 g
- Sodium: 190 mg
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Low-Fat Cornbread Muffins Recipe
Description
Soft, golden, and slightly sweet, these healthy muffins are only 2.5g fat each and perfect for breakfast, snacks, or soups.
Ingredients
Instructions
- Preheat oven to 375°F. Line or grease a 12-cup muffin tin.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry, stir gently.
- Divide batter into muffin cups, fill ¾ full.
- Bake 15–18 minutes, cool slightly, and serve.