Healthy and moist sweet potato cornbread muffins sweetened with a touch of pure maple syrup. Easily made vegan and gluten free if you’d like!
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!
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.
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 129
- Fat: 3.1g
- Saturated fat: 1.3g
- Carbohydrates: 23.1g
- Sugar: 5.5g
- Fiber: 2.7g
- Protein: 2.8g
- 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)
- 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!
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
- In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners. 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!
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.
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