Savory Cornbread Muffins with Oatmeal

Feature image of the cut in half muffin on a white plate.

5 from 6 votes

Craving a healthy muffin to pair with soups, stews, and more? These Savory Cornbread Muffins with Oatmeal are moist, delicious, and made with simple ingredients you may already have!

Prep Time10

Cook Time17

Total Time27

Course: Bread

Cuisine: American

Keyword: corn muffin, healthy savory muffin

Servings: muffins

Calories: 124kcal

Author: Mindy Boyd

Ingredients

1 ¼ cups lowfat buttermilk
½ cup yellow cornmeal
½ cup oats
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
3 tablespoons brown sugar
2 tablespoons canola or vegetable oil
Cooking spray

Instructions

Preheat oven to 400° and spray a standard 12-cup muffin pan with nonstick cooking spray.
Cooking spray
Combine the buttermilk, oats and cornmeal in a medium bowl; set aside so the oats can soften a little while you measure and mix the remaining ingredients.
1 ¼ cups lowfat buttermilk, ½ cup yellow cornmeal, ½ cup oats
In a large bowl mix the flour, baking powder, baking soda, and salt. Make a well in the center of the flour.
1 cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Stir the eggs, brown sugar, and oil into the buttermilk mixture. Pour into the well of the flour mixture and mix just until combined. Do not over-mix.
2 eggs, 3 tablespoons brown sugar, 2 tablespoons canola or vegetable oil
Divide batter evenly between 12 muffin cups, bake for 14-17 minutes or until golden brown. Run a knife around the edges of the muffins and remove them from the pan to cool on a wire rack.

Notes

Don't over-mix the muffin batter or it will become dense, tough and chewy.

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Nutritional information is approximate.

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Nutrition