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!
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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
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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
