Description
Sloppy Joe Cornbread Muffins are a delightful twist on the classic dish, where the savory filling is nestled in a tender cornbread muffin. They are portable, nutrient-dense, and perfect for meal prep, making them a great meal choice for any occasion.
Ingredients
2 cups Cooked Lentils or Lean Ground Turkey
1 medium Red Bell Pepper, diced
1 small Yellow Onion, finely chopped
1 cup Tomato Sauce (no salt added)
2 tablespoons Tomato Paste
1 tablespoon Maple Syrup or Coconut Sugar
1 teaspoon Smoked Paprika
1 teaspoon Cumi
1 teaspoon Garlic Powder
1 cup Fine Ground Cornmeal
1 cup Oat Flour (Gluten-Free)
1 cup Almond Milk or Buttermilk
1/4 cup Melted Coconut Oil or Ghee
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with coconut oil
- In a large skillet over medium heat, sauté the onions and bell peppers until soft. If using meat, brown it now, or add lentils once the veggies are tender
- Add the tomato sauce, tomato paste, maple syrup, and spices to the skillet. Simmer for 5-7 minutes until the sauce thickens
- While the filling simmers, whisk the dry cornbread ingredients in a medium bowl. In another bowl, combine the wet ingredients. Fold both together until just combined
- Spoon a tablespoon of cornbread batter into the bottom of each muffin cup. Add a generous spoonful of the Sloppy Joe mixture. Top with more batter, sealing the edges
- Bake for 15-18 minutes or until the tops are golden brown. Let cool in the pan for 5 minutes before transferring to a wire rack
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg