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