These vegan gluten free sweet potato corn muffins come together in about 30 minutes with just 10 ingredients! A mix of cornmeal and gluten free flour forms the base while sweet potato puree lends a subtle sweetness. Enjoy these as a snack or pair them with your favorite holiday dishes.
These vegan gluten free sweet potato corn muffins have been a family favorite for many years! They include sweet potato puree to add subtle sweetness, flavor, and moisture. Fresh sage complements both the sweet potato and cornmeal and makes these feel a little more holiday adjacent. These muffins have a dense and moist texture with a toothsome bite from the cornmeal. I highly recommend adding them to your holiday feasts, especially if you have any friends and family members that are gluten free or vegan!
Notes on Ingredients and Substitutions
When this recipe was first published, it included a mix of corn flour and GF flour. Since corn flour is much harder to find in stores these days, I’ve reformulated these muffins to include a mix of medium grind cornmeal and GF 1:1 baking flour. You can use any 1:1 or cup for cup GF flour blend but my go-to standard is this one from Bob’s Red Mill which is widely available. I used maple syrup to keep these vegan but if you prefer the flavor of honey, feel free to use it instead! You can use any plain/unsweetened plant milk here but I tend to prefer either oat milk or soy milk. Check out the notes section of the recipe card for more info on substitutions!
All of my gluten free baked goods recipes were initially developed based on ratios and weight measurements (grams) rather than volume measurements. I’ve included both below but please note that you will have more accurate results using the weight measurements!
Sweet Potato Corn Muffins in 6 Easy Steps
Perfect Pairings
These sweet potato corn muffins pair perfectly with so many Thanksgiving and Christmas main and side dishes! Check out a roundup of my favorite vegetarian Thanksgiving recipes here. I love spreading some of this cranberry marmalade on them along with some softened butter. These muffins are also great with soups and stews, like this potato chowder with Hakurei turnips or this green lentil soup with coconut milk and bulgur wheat.
Sweet Potato Corn Muffins (gluten free & vegan)
- Total Time: 30-35 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
These vegan gluten free sweet potato corn muffins come together in about 30 minutes with just 10 ingredients! A mix of cornmeal and gluten free flour forms the base while sweet potato puree lends a subtle sweetness. Enjoy these as a snack or pair them with your favorite holiday dishes.
Ingredients
- 1 cup (152g) medium grind cornmeal
- 1 cup (148g) gluten free 1:1 baking flour
- 3/4 teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon flaxmeal
- 1 tablespoon minced fresh sage leaves
- 3 tablespoons (60g) maple syrup
- 3/4 cup (180g) oat milk, at room temperature
- 9 1/2 tablespoons (150g) sweet potato puree
- 7 tablespoons (90g) vegetable oil, or melted coconut oil
Instructions
Preheat your oven to 350 degrees. Line a standard 12 cup muffin tin with paper muffin liners.
Whisk together the cornmeal, flour, salt, baking powder, and flaxmeal until well combined. Stir in the sage, making sure it is evenly distributed within the dry ingredients.
In a separate smaller bowl, whisk together the maple syrup, oat milk, sweet potato puree, and oil until smooth. Add the wet ingredients to the dry and whisk until a thick batter forms.
Fill each muffin cup about 2/3 full of the batter. You should have enough for 10 muffins. Once all of the batter has been divided out, tap the pan on the counter a few times to release any air bubbles, then gently smooth out the tops of the muffins if needed.
Bake the muffins in the preheated oven for 20 to 25 minutes until the top of the muffin springs back when gently touched. Cool for 5 to 10 minutes in the pan, then move to a wire cooling rack. These muffins can be served warm but their texture is best if they are allowed to cool down completely first.
Notes
- If you can’t find or don’t have sweet potato puree, you can use an equal amount of pumpkin or butternut squash puree in its place. Or, make your own sweet potato puree. Peel and dice a medium sweet potato then steam until very tender. Puree the steamed sweet potato.
- Most cornmeal sold in the US is medium grind so it may not be specified on the packaging. You don’t want anything that says “coarse ground”.
- If you prefer the original recipe with corn flour, please comment below and I’ll send it to you!
- Leftovers keep best in an airtight container at room temperature. They’re best if enjoyed within 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: muffin
These muffins are my new favorite guilty pleasure!
This comment has been removed by the author.
Wow these look amazing. I want to try them for the holidays!
They’re definitely one of my favorites. Easy & tasty 🙂