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two sweet potato cornbread muffins in a stack

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!
Course Bread, Muffins, Sides, Snack, Thanksgiving
Keyword sweet potato cornbread muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 129 kcal
Author Monique of AmbitiousKitchen.com


  • 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)


  1. 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!
  2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
  3. In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil. 
  4. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
  5. 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.

Nutrition Facts
Healthy Maple Sweet Potato Cornbread Muffins
Amount Per Serving (1 muffin)
Calories 129 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.3g8%
Carbohydrates 23.1g8%
Fiber 2.7g11%
Sugar 5.5g6%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.