Gluten-Free Vegan Sweet Potato Cornbread Muffins

Sharing is caring!

These gluten-free vegan sweet potato cornbread muffins are perfect for dipping in a bowl of warm and hearty chili or topping with maple syrup and dairy-free butter! 

A plate with three sweet potato cornbread muffins with one cut in half with butter on it.

I’m on a sweet potato kick lately. Okay, not just lately. But always.

As soon as the weather gets a little colder, sweet potatoes are abundant in my house! This week I’m whipping up a batch of my favorite gluten-free vegan sweet potato cornbread muffins.

Some of my other sweet potato recipes include these baked sweet potato wedges with vegan parlsey pestosweet potato apple and sausage breakfast hash and these sweet potato black bean quinoa burgers. There is just something so satisfying and homey when you eat sweet potatoes in the cooler months. Slightly sweet, a little earthy, always filling. What more could you want? 

A bowl of chili topped with sliced avocado and a sweet potato cornbread muffin.

So when I set out to create a gluten-free and vegan cornbread recipe I knew sweet potato was going to be the star of this chili side. Most times when I’m incorporating sweet potatoes into a dish, I tend to go the sweet route with warm flavors such as cinnamon, nutmeg and maple.

For this recipe, I wanted to go a little more savory with some fresh thyme. If thyme isn’t your thing or you don’t have any fresh herbs on hand, you can omit them or even substitute with 1 tsp of cinnamon for a different flavor. Either way you’ll have some fluffy cornbread muffins that you’ll love all season long!

It only took me two tries (I love when that happens!) to get these sweet potato thyme cornbread muffins absolutely perfect. My first try was pretty good, but it wasn’t great enough to make its way onto the blog. But my second run.. absolutely perfect!

Just the right amount of cornmeal to flour ratio and so fluffy (especially considering they’re vegan and gluten-free!). I loved slopping up my turkey chili with these cornbread muffins each day!

They’re great plain and just warmed up a little – or you can slather with non-dairy butter and a drizzle of maple syrup for an extra treat!

A muffin tin with sweet potato cornbread muffins in it.

Gluten-Free Vegan Sweet Potato Cornbread Muffins

These gluten-free vegan sweet potato cornbread muffins are perfect for dipping in a bowl of warm and hearty chili or topping with maple syrup and dairy-free butter! 
4 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 151kcal
Author: Megan

Ingredients

  • 1 1/2 cups yellow corn meal (gluten-free)
  • 1/2 cup gluten-free flour blend
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp fresh thyme (can omit or substitute with cinnamon for a sweeter version)
  • 1/2 cup sweet potato puree (see notes for how to make)
  • 3 tbsp maple syrup
  • 2 flax eggs (2 tbsp flax + 1/4 cup warm water - mix and let sit for 5 minutes)
  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 2 tbsp vegetable oil

Instructions

  • Preheat oven to 400F. Grease muffin tin or line with paper liners.
  • In a medium bowl, whisk together corn meal, gluten-free flour, baking powder, baking soda, salt and fresh thyme. Set aside.
  • In a large bowl, mix together sweet potato puree, maple syrup, flax eggs, almond milk, apple cider vinegar and vegetable oil until combined. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Pour batter into 12 muffin cups (or use an ice cream scoop for even distribution). Bake at 400F for 16-18 minutes until the center of the muffins are no longer raw, the muffins are fluffy and lightly golden on top.

Notes

*To make sweet potato puree, preheat oven to 425 degrees F. Place one medium to large sweet potato on a sheet pan lined with aluminum foil. Poke a few holes in the potato with a fork. Bake for 45-60 minutes, until tender and you can easily slice with a knife. Let cool and peel off the skin. Mash with a fork and measure out 1/2 cup for this recipe. Save any remaining for another recipe or to eat with some salt and pepper.

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 346mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2270IU | Vitamin C: 3.2mg | Calcium: 102mg | Iron: 1.1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

A hand holding a piece of a sweet potato cornbread muffin spreaded with butter.

Sharing is caring!

Similar Posts

9 Comments

    1. Hi Donna, Thank you so much for your comment! I just added more detail in the notes section of the recipe with how to roast your sweet potato to make a puree or mash. You can find all of the details now in the post. Basically, I like to roast my sweet potato in the oven at 425F for 45-60 minutes or until it’s tender. Then I allow it to cool and once cooled I peel off the skin. I mash with a fork and measure out 1/2 cup of the sweet potato for this recipe. Any remaining sweet potato mash/puree I normally salt and pepper and eat as a snack. I believe you can also buy sweet potato puree at the grocery store in the baking aisle. Hope this helps!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.