Step Two: Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.
Step Three: To a separate mixing bowl, add the butter, coconut milk, maple syrup, eggs, and sweet potato puree. Whisk everything together until well combined.
Step Four: Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.
Step Five: Transfer the cornbread batter to a greased or lined muffin pan.
Step Six: Bake the muffins for 15-18 minutes at 400 degrees until a toothpick inserted comes out clean and the tops of the muffins are golden brown. They should bounce back if lightly pressed.
Step Seven: Serve the muffins warm with a drizzle of honey, butter, and cinnamon.
Frequently Asked Questions
Can I make these sweet potato cornbread muffins dairy free?
Yes! Just use a vegan butter to keep the entire recipe dairy free.
Can I use almond flour or coconut flour instead of gluten free all purpose flour?
No. I don’t recommend using almond flour or coconut flour as a one to one replacement for the gluten free all purpose in this recipe.
Do I have to use coconut milk?
No. You can swap the coconut milk for buttermilk, half and half, or even almond milk if you prefer.
Can I make the cornbread in square baking pan instead of muffins?
Yes! To make a pan of cornbread instead of muffins, just transfer the batter to an 8×8 dish that has been lined with parchment paper or well greased. Bake the cornbread at 400 degrees for twenty-five to thirty minutes or until golden brown and puffed up.
How to Store and Freeze Cornbread Muffins
If you have leftover cornbread muffins, or if you would like to prep a batch in advance, you can easily freeze and reheat them later!
To freeze the muffins: Let the cornbread muffins come a complete cool and then transfer them to an air-tight and freezer safe storage bag. The muffins will stay fresh in the freezer for up to three months.
To reheat the muffins: When you are ready to reheat the muffins, remove them from the freezer and let them come to a complete thaw on the counter. Then, wrap each muffin in foil and reheat in a 350 degree oven for a few minutes until hot.
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I hope you give these Sweet Potato Cornbread Muffins a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
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