Protein Cornbread Muffins

Nutrition Information per Serving

Love southern cooking but struggle with the sugar, fat, and carbs packed in each meal??

This cornbread recipe reduces the carbs and sugar and adds some protein to help balance the nutrition in this delicious southern style bread.

Recipe makes ~19 servings


4 T (55g) Butter
1 large Egg
1/2 c Buttermilk
1 c Almond Milk, unsweetened
6oz (170g) Greek Yogurt, Non Fat, Plain
1 1/4c (180g) Corn Meal
1/2c (74g) Flour*
3 scoops (75g) Vegetable Protein Powder*
1/2c (112g) Stevia
1 T (12g) Baking Powder
1/2 t (3g) Salt

*I used: Bob’s Red Mill All Purpose Baking Flour & Sun Warrior Warrior Blend Natural Flavor Protein


Pre-heat oven to 400 degrees F

Melt Butter then whisk together with egg, buttermilk, almond milk, & yogurt
Mix dry ingredients together
Pour dry ingredients into wet mixture all at once and mix until dry ingredients are moistened.

Spray muffin pan with non-stick spray
Fill 1/4 measuring cup with batter and pour into muffin cup. Repeat for remainder of batter.

Bake for 20-25 mins or until golden brown

Enjoy warm!

Recipe card for download:


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