Healthy Maple Sweet Potato Cornbread Muffins
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!
Servings 12 muffins
Calories 129cal
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
- 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!
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.
Nutrition
Serving: 1muffin | Calories: 129cal | Carbohydrates: 23.1g | Protein: 2.8g | Fat: 3.1g | Saturated Fat: 1.3g | Fiber: 2.7g | Sugar: 5.5g