I think it is safe to say that cornbread is a standard fall muffin to eat.
That is why I am all over these Sugar Free Cornbread Muffins. I like that this is a tasty recipe and that I do not even miss the sugar in it.
This recipe includes information that is sponsored by the folks at Best Buy. As a result, I have received some compensation for it. However, I can assure you that this product is something that I do use and that I could recommend.
Sugar Free Cornbread Muffins
You may not know this about me.
I am an avid fitbit user. Every week I compete with other fitbit users in a (work) weekly challenge to see who can achieve getting in the most steps in. On some weeks, I win the challenge- not bad since I am a bit more chronologically gifted than the others. On other weeks, I am just a participant. No matter what the outcome may be in these challenges, we are all benefiting by staying active. As a result, we are having fun as well.
Here is a peek at a new fitbit option.
I am showing you how much I am enjoying my new firbit ionic. This ionic was sent to me from the folks at Best Buy. It is part of their Top Tech list. Best Buy identified the coolest and best tech to gift this season. This is on that list. As an avid fitbit user, I can tell you that this is a great gift for anyone on your list. Including yourself.
Cornbread muffins are pretty classic this time of the year.
While we like to eat our cornbread as slice of cornbread or as part of another dish, muffins remain a popular option as well. That is because muffins are all ready in individual portions and they can be eaten while on the go. I like baking extra muffins because my family can eat them later or even take them with them when they are heading out the door. Also, we can probably agree that cornbread can taste good warm or cold. Although, the smell of warm cornbread muffins just out of the oven is a smell that I do like a lot.
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As a bit of a disclosure, it would be impossible to make cornbread 100% sugar free.
That is because we use cornmeal as the most important ingredient in it. Cornmeal has about 2.25 grams of sugar per cup in it. This recipe calls for 1 ¼ cup of cornmeal (about 3.125 grams total sugar) and will yield about 12 regular sized muffins. Thus, each muffin will have about .26 grams of sugar in it. Technically, the FDA says that something needs to have less than .5 grams of sugar in it to be sugar free.
However, there is a such thing as gluten free cornmeal.
Regular cornmeal does not come from wheat which contains gluten. However, sometimes manufacturers will add extra ingredients to their corn meal which may also add gluten. As a result, you can buy actual gluten free cornmeal on Amazon. Amazon also has really cool baking pans for cornbread muffins.
The recipe for Sugar Free Cornbread Muffins
We will be using a sugar alternative in this recipe. You can use these sugar alternative of your choice as long as it is used in the amount that is equivalent to the sugar mentioned in this recipe.
By the way, I have other great sugar free muffin recipes.
You may like this sugar free pumpkin muffins recipe. I also have a No Sugar Added Chocolate Chip Banana Muffin recipe. Lastly, there is a Healthy Sugar Free Bran Muffin Recipe.
What you will need to make this recipe.
- Butter- ½ stick melted (can use sub).
- Milk- 1 cup (any).
- Egg- 1.
- Cornmeal- 1 ¼ cups.
- Flour- 1 cup (AP)
- Sugar alternative- ½ cup sugar equivalent.
- Baking Powder- 1 tablespoon.
- Salt- pinch.
How to make this recipe
- Preheat your oven to 400. Prep your muffin pan for nonstick. I like to use parchment paper.
- In a large mixing bowl, beat together your butter, milk and egg (by hand for best results).
- In another bowl, combine together your cornmeal, flour, sugar alternative, baking powder and salt.
- Slowly add the contents of the bowl with the cornmeal to the bowl with the wet ingredients. Stir together until slightly mixed- taking care to not over-mix. Batter should have a few lumps in it.
- Bake until a toothpick comes out clean - about 22-25 minutes.
Sugar Free Cornbread Muffins
Ingredients
- Butter- ½ stick melted can use sub.
- Milk- 1 cup any.
- Egg- 1.
- Cornmeal- 1 ¼ cups.
- Flour- 1 cup AP
- Sugar alternative- ½ cup sugar equivalent.
- Baking Powder- 1 tablespoon.
- Salt- pinch.
- How to make this recipe
Instructions
- Preheat your oven to 400. Prep your muffin pan for nonstick. I like to use parchment paper.
- In a large mixing bowl, beat together your butter, milk and egg (by hand for best results).
- In another bowl, combine together your cornmeal, flour, sugar alternative, baking powder and salt.
- Slowly add the contents of the bowl with the cornmeal to the bowl with the wet ingredients. Stir together until slightly mixed- taking care to not over-mix. Batter should have a few lumps in it.
Recipe Notes
most recently updated:
September 28, 2017*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Peg Devonmille
I am excited to learn more, your recipe's look delicious!
SFD
Thank you!!
Kim
Dear The Sugar Free Diva;
Hi,this is the first time I have been on your website.I am a type 2 diabetic and I try hard everyday to keep my blood sugar under control but I find it challenging sometimes.i use avocados,chia seed powder,unsweetened almond milk,unsweetened coconut milk,cashew milk,protein powder,frozen fruit,and a few other healthy things in my smoothies that taste really good,I eat the proper proportened meals and I drink water and herbal and decaffeinated teas and I go on daily long walks with my Nordic walking poles that have just recently broke on me so now I have to save up enough money to buy another pair of poles soon.
Your sugar free cornmeal muffin recipe looks so good and must taste really good.i am going to copy down your recipe asap and I am going to make your muffins soon.
Can your sugar free cornmeal muffin recipe be put into mini muffin tins?what can I add to the recipe to make it taste even better?
Can I use stevia powder and agave in your recipe?I can't use honey or sugar in your recipe because it will affect my blood sugar and raise my blood sugar up a lot.i don't have any problems at all with my blood sugar when I use stevia powder or liquid in my recipes.
Kim
SFD
Hi.
It sounds like you are really committed to your cause and I commend you on that.
I have a guide on using sugar alternatives in baking. I think that this guide will help you answer many of your questions. You cana learn about the guide here https://thesugarfreediva.com/learn-how-to-bake-with-sugar-alternatives/.
I like mini muffins as well.
Good luck and thanks for stopping by!