March 11, 2016 | Home >Healthy Kids > Best Recipes >Cornbread Muffins with Amazing Sweet Potato
Cornbread Muffins with Amazing Sweet Potato
March 11, 2016 | Home >Healthy Kids > Best Recipes >Cornbread Muffins with Amazing Sweet Potato

Cornbread Muffins with Amazing Sweet Potato

Cornbread Muffins with Amazing Sweet Potato. Packed with sweet and nutritious sweet potato, your family will love these moist cornbread muffins. They are even dairy-, egg-, and nut-free!

Sweet potatoes are one of my favorite ingredients to sneak into unexpected recipes. They also add an almost creamy moisture to dairy-free recipes, like these Sweet Potato Cornbread Muffins. And they add sweetness, even to savory dishes, and pack a nice dose of Vitamins A and C. I love how they so seamlessly blend into other ingredients, making everything taste better without anyone knowing exactly why.

I know that some families might reserve cornbread muffins for the fall, but we like them all year round. They are quick to stir together and bake up, and they are incredibly versatile—they pair well with chili, salads, chicken dishes, and even eggs. And they stand alone as a filling snack, especially when drizzled with a little honey. This version, which is almost imperceptibly loaded with a veggie, is a recent favorite.

Cornbread Muffins with Amazing Sweet Potato. Packed with sweet and nutritious sweet potato, your family will love these moist cornbread muffins. They are even dairy-, egg-, and nut-free!

I sometimes joke that the only time that my daughter will eat homemade muffins is when they are fresh from the oven. But if I time it right, she’ll happily dig in, and she loves these cornbread muffins, especially when I bake them in colorful silicone liners. The inside of these muffins is moist, yet dense, with an almost cake-like texture. They are tender without falling apart and freeze nicely too.

If your family has an issue with dairy, you can make these muffins with a nondairy milk. I’ve been using this unsweetened Flax Milk with great success, though I’ve made them with regular dairy milk in the past, too. And since there aren’t any eggs or nuts in the batter either, they are also a safe bet for little ones with an egg or nut allergy.

Cornbread Muffins with Amazing Sweet Potato. Packed with sweet and nutritious sweet potato, your family will love these moist cornbread muffins. They are even dairy-, egg-, and nut-free!

Whether you serve these warm out of the oven, as my little girl prefers, or reheat them briefly later on, your family will love the moist texture and subtle sweetness inside each bite.

FOOD - Cornbread Muffins with Amazing Sweet Potato. Packed with sweet and nutritious sweet potato, your family will love these moist cornbread muffins. They are even dairy-, egg-, and nut-free! http://www.superhealthykids.com/cornbread-muffins-amazing-sweet-potato/

Amy Palanjian shares recipes and feeding inspiration for little ones at Yummy Toddler Food. Follow her on Instagram or find her on Facebook

Cornbread Muffins with Amazing Sweet Potato

Serves: 12
Prep Time: 15 m
Cook Time: 385 m
  • Nutrition per serving   % daily value
  • Calories: 277 14%
  • Fat: 8 g 12%
  • Carb: 46 g 15%
  • Fiber: 2 g 8%
  • Protein: 5 g 10%
  • Sugar: 8 g

Ingredients

  • 3/4 cup – sweet potato
  • 0 – cooking spray
  • 2 cup – cornmeal, yellow
  • 1 cup – flour, whole wheat
  • 1 cup – flour, all-purpose
  • 2 tablespoon – baking powder
  • 1/2 teaspoon – salt
  • 2 cup – milk
  • 1/3 cup – maple syrup, pure
  • 1/3 cup – coconut oil

Directions

  1. Rinse/scrub the outside of your sweet potatoes.  Don’t dry them – put them right in your slow cooker. This is the only liquid needed.  Just what is on them after rinsing!
  2. Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.
  3. Preheat the oven to 375 degrees F and line a muffin tin with silicone liners or grease with nonstick spray.
  4. Stir together all ingredients and spoon into the prepared tin, filling each cup very full and mounding slightly on top. (The batter should be thick.)
  5. Bake for 24-26 minutes or until just starting to turn golden brown and a cake tester inserted into the center comes out clean. Let cool in the pan.
  6. Serve warm or reheat slightly before serving if desired.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 277 14%
  • Fat: 8 g 12%
  • Carb: 46 g 15%
  • Fiber: 2 g 8%
  • Protein: 5 g 10%
  • Sugar: 8 g
written by
Amy Palanjian

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