These cornbread muffins are perfect to serve with a nice hot bowl of soup or chili! Baked to a golden perfection this dense, mildly sweetened and moist muffin will sure to be a crowd pleaser.
Having been raised in the south, me and hubby love us some cornbread. This recipe inspired from Forks Over Knives was adapted for my husbands love of cornbread and sweet potatoes.
Keeping baked sweet potatoes on hand in the fridge allows this wholesome recipe come together so easily with the other simple staples from the pantry and freezer. Love keeping ingredients simple for simply good food!
These muffins are fabulous with our Corn, Kale, and Potato Soup. So the next time you want some good cornbread with your meal, whip up these fabulous cornbread muffins! Simple ingredients, simply good!
Watch “How To” Video
Sweet Potato Cornbread Muffins
- 1 cup Whole Grain Corn Meal (used Hodgens Meal, stoneground)
- 1 cup Old Fashioned Rolled Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 oz Medjool Dates, pitted (about 7-8 large) (or 1/2 cup Date Sugar)
- 1 cup Plant-Based Milk, Unsweetened (used Soy)
- 1 tbsp Balsamic Vinegar
- 1/2 cup Baked Sweet Potato
- 1 cup Sweet Corn Kernels, frozen
- 1 Non-Stick Muffin Pan
- Preheat the oven to 350F.
- Using a blender mill the oats into a flour. Add oat flour to a bowl. Add the cornmeal, baking soda and baking powder to the bowl. Give a quick whisk to mix flours together. Set bowl aside.
- Add pitted dates, milk, balsamic vinegar, and baked sweet potato to a blender. Set aside for 15 minutes to allow the dates to soak. Blend the mixture until creamy and smooth.
- Add frozen corn to flour mixture. Give a quick stir thru to coat the kernel. Add the blended wet ingredients to the flour mixture. Stir until mixture is well mixed.
- Spoon the batter into a non-stick muffin pan. Distribute the batter evenly to make 6 muffins. Bake for 28 minutes. Allow the muffins to cool at least 10 minutes.
- Using a butter knife go around the edges of muffins to release the muffin from pan. Serve and enjoy!