Happy Monday, friends! How was your weekend? Tony and I had a friend staying with us, so we decided to head to Frontera Grill and Second City, both always delightful. We saw Gaslight District at Second City, which had us in stitches.
On Sunday, Tony mostly just yelled at the TV because it’s football season and what else is there to do? #men #idontgetit
I, on the other hand, baked a small batch version of this lightened apple crisp and also some turkey meatballs with spaghetti. Sunday classics done right.
I also happen to have a batch of chili in my freezer which I’m planning on taking out this week to enjoy with some of these glorious, soft sweet potato cornbread muffins. They’re made with whole grains, easily dairy free, vegan and gluten free too! Be sure to check out the notes section of the recipe if you’re looking for substitutions!
I’m pretty sure most of us have a fond love for sweet potatoes by now. In fact, during college I’d eat a sweet potato every single day, drizzled with peanut butter and a little maple syrup (thank you very much!). They’re so easy to roast up in batches for the week and enjoy in a variety of ways: sweet potato enchiladas, breakfast stuffed sweet potatoes, sweet potato casserole (my fav thanksgiving dish), sweet potato chocolate chip muffins and so much more!
What to serve with these healthy cornbread muffins:
These sweet potato cornbread muffins are so easy to make and pair well with a variety of dishes.
I suggest pairing them with any of the following: my very famous turkey chili, butternut squash moroccan stew, golden coconut chicken lentil soup or with these FABULOUS turkey sloppy joes. However you do it, I know you’re going to love how delicious they are!
I hope you get a chance to try these yummy sweet potato cornbread muffins out. If you do make them, be sure to leave a comment and rate the recipe below!
As always, I’d love to see a photo of your creation. Simply upload them to Instagram and use the hashtag #ambitiouskitchen or share them in the AK Facebook group. I can’t wait to see! xo.
Healthy Maple Sweet Potato Cornbread Muffins
Ingredients
- 1 cup yellow cornmeal (I used Bob's red mill medium ground cornmeal)
- 1 cup whole wheat pastry flour (or sub gluten free oat flour)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup mashed sweet potato*
- 1 large egg
- 1 1/4 cup unsweetened almond milk (any milk will work)
- 1/4 cup pure maple syrup
- 2 tablespoons melted butter (or olive oil or melted coconut oil)
Instructions
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Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick!
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In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
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In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil.
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Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
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Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a little butter and a drizzle of maple syrup!
Recipe Notes
To roast sweet potato: Preheat oven to 375 degrees F. Line a small baking sheet with parchment paper. Use a fork to poke holes all over two medium sweet potatoes, then place on the baking sheet. Bake for 45 mins-1 hour until sweet potatoes are easily pierced with a fork. Allow to cool, then remove skins and mash.
To make vegan: Instead of an egg, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Also make sure to use oil instead of butter.
To make gluten free: Use a gluten free oat flour. Or make your own oat flour by blending gluten free oats until they resemble flour.
44 comments
Oh gosh, these sound like the perfect cornbread muffins!!
They are! So delicious.
I can never pin from your page:(
Click the pink Pinterest icon on the far left of the screen and then pin an image from there 🙂
Can you use canned sweet potato purée?
That should work!
Can you use canned sweet potato purée?
That should work!
Is buttermilk a good milk substitute for this recipe?
Yes!!! so good!
I am definitely going to make these, perfect time of year. Why isn’t the sodium listed in the nutritional info?
Absolutely! Great with a bowl of chili like this one. I don’t typically calculate sodium content.
Made these before work Tuesday morning, but decided to use (canned) pumpkin to save time –they came out fantastic. Also, made two smoothies with the leftover pumpkin to serve with the muffins–it was a great breakfast. Will try them with sweet potato next time, when i have more time. Thank you so much for your healthy recipes.
Love that! Such a great breakfast. Enjoy!
Made these before work Tuesday morning, but decided to use (canned) pumpkin to save time –they came out fantastic. Also, made two smoothies with the leftover pumpkin to serve with the muffins–it was a great breakfast. Will try them with sweet potato next time, when i have more time. Thank you so much for your healthy recipes.
Love that! Such a great breakfast. Enjoy!
The combination of oat flour, cornbread, and sweet potato sounds delicious together!
It is! Perfect for fall.
The combination of oat flour, cornbread, and sweet potato sounds delicious together!
It is! Perfect for fall.
Made these tonight with chili! Definitely took longer to cook than the recipe said (30-35 min), but I also think my oven runs cool (I should get an oven thermometer). I didn’t have whole wheat pastry flour, so just used white whole wheat flour, still turned out fine! Moist and a nice fall flavor.
Love these with chili! Your oven might run a bit cool, but glad these turned out for you 🙂
This are DELISH! Just made batch one for thanksgiving – about to make batch two! Because they will go fast I am sure 🙂 thank you for another great recipe!
These are DELISH! Just made two batches for thanksgiving tomorrow – I know they will go fast. I didn’t make any changes at all and they turned out perfectly. Thank you for another great recipe!!
Amazing!! Glad you found these, Bess. Happy Thanksgiving 🙂
Sounds delicious, I’m definitly making them for christmas dinner. Can these be modified for vegan?
Perfect! Yes – check out the notes section of the recipe with the easy swaps 🙂
Yummy and moist. Made these to go with the Moroccan butternut soup which is also delicious. But I had a few issues. I must not have stirred enough I had lumps of flour so next time I will sift. Also the cornmeal was quite hard. I got the exact kind in the recipe. It almost has an underdone quality that I do not find pleasant but it’s not awful. I wonder if there is a finer ground of cornmeal. Canned sweet potato worked fine. These are perfect served with the soup and very easy to make. Also I ate two straight away and they are delicious on their own and filling. Yum and thanks!
These are amazing. I used whole wheat flour – but otherwise followed the recipe. They came out great. As usually my oven is hot, so I started with 18min and that was plenty. So so good.
Perfect! So happy to hear that.
Can I substitute the maple syrup for oil? I wanted to make these for my one year old son and so I’m trying to limit his sugar intake 🙂
I would not recommend that, although you can definitely try and reduce the maple syrup by a few tablespoons.
Love these!!