Print
sweet potato muffins with honey and butter

Sweet Potato Cornbread Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Sides
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Sides
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/4 cup unsalted butter, melted
  • 1 cup flour (all purpose or gluten free, either will work)
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup sweet potato puree

Method

  1. Preheat oven to 400 degrees.
  2. Add the gluten free flour, cornmeal, baking powder, cinnamon, nutmeg, and salt to a mixing bowl and whisk together until well combined.
  3. To a separate mixing bowl, add the butter, coconut milk, maple syrup, eggs, and sweet potato puree. Whisk everything together until well combined.
  4. Pour the wet ingredients into the dry and gently fold everything together until the batter is combined.
  5. Transfer the cornbread batter to a greased or lined muffin pan.
  6. 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.
  7. Serve the muffins warm with a drizzle of honey, butter, and cinnamon.

Find it online: https://allthehealthythings.com/sweet-potato-cornbread-muffins/