Print Recipe

Cornbread Muffins with Amazing Sweet Potato

Prep Time15 mins
Cook Time6 hrs 25 mins
Course: Side Dish
Cuisine: American
Keyword: Cornbread Muffins with Amazing Sweet Potato
Servings: 12


  • 3/4 cup sweet potato
  • 1 none 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


  • 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!
  • Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.
  • Preheat the oven to 375 degrees F and line a muffin tin with silicone liners or grease with nonstick spray.
  • 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.)
  • 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.
  • Serve warm or reheat slightly before serving if desired.