Description

These Gluten-Free Vegan Sweet Potato Cornbread Muffins are a delicious, healthy twist on classic cornbread. Made with gluten-free cornmeal and flour blend, naturally sweetened with maple syrup and sweet potato puree, and bound with flax eggs, these muffins are moist, fluffy, and packed with wholesome ingredients. Perfect for a snack, breakfast, or side dish, they are seasoned with fresh thyme for a subtle herbal note, but you can substitute cinnamon for a sweeter flavor.

Ingredients

Dry 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)

Wet Ingredients

1/2 cup sweet potato puree
3 tbsp maple syrup
2 flax eggs (2 tbsp flaxseed meal + 1/4 cup warm water, mixed and rested for 5 minutes)
1 1/2 cups almond milk
1 tsp apple cider vinegar
2 tbsp vegetable oil

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free yellow cornmeal, gluten-free flour blend, baking powder, baking soda, salt, and fresh thyme (or cinnamon if using) until evenly combined.
Combine Wet Ingredients: In a large bowl, mix the sweet potato puree, maple syrup, prepared flax eggs, almond milk, apple cider vinegar, and vegetable oil until smooth and well combined.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins light and fluffy.
Fill Muffin Cups: Using a spoon or an ice cream scoop, evenly distribute the batter into the 12 muffin cups.
Bake: Bake in the preheated oven for 16 to 18 minutes, until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

To make sweet potato puree, bake or steam peeled sweet potatoes until tender, then mash or blend until smooth.
For a sweeter muffin, substitute fresh thyme with cinnamon or add a pinch of nutmeg.
Flax eggs serve as a vegan binder. Allow the flaxseed meal and warm water mixture to sit for 5 minutes to thicken before use.
Use paper liners for easy cleanup and to prevent sticking.