Sweet Potato Cornbread Muffins
Mildly sweet and moist muffins are perfect with a hot bowl of soup or chili.
Servings Prep Time
6muffins 10minutes
Cook Time Passive Time
28minutes 15minutes
Servings Prep Time
6muffins 10minutes
Cook Time Passive Time
28minutes 15minutes
  • 1 cup Whole Grain Corn Meal(used Hodgens Meal, stoneground)
  • 1cup Old Fashioned Rolled Oats
  • 1tsp Baking Powder
  • 1 tsp Baking Soda
  • 3oz Medjool Dates, pitted(about 7-8 large Medjools)
  • 1cup Plant-Based Milk, Unsweetened(used Soy)
  • 1tbsp Balsamic Vinegar
  • 1/2cup Baked Sweet Potato
  • 1cup Sweet Corn Kernels, frozen
  • 1 Non-Stick Muffin Pan
  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a butter knife go around the edges of muffins to release the muffin from pan. Serve and enjoy!
Recipe Notes

NOTE: An 8×8 nonstick pan can be used – cooking time will need to be increased to 33 minutes.  You can also use a mini-muffin pan with a cooking time of 20 minutes.   Advanced Sweet Potato preparation – Oven: bake a sweet potato in the oven for 1hr or until fork tender at 400F.  Allow to cool, remove skin and measure the desired amount needed for the recipe.  Stovetop:  steam peeled and cubed sweet potatoes on stove top until fork tender (about 7-10 minutes).

Recipy by Get2dRoot Health and Wellness