🧁 You know those cozy, comforting breakfasts that make your kitchen smell like fall? These are it. Except they’re totally plant-based, secretly wholesome, and shockingly easy to whip up. If you’ve ever wanted cornbread muffins with a tender, cake-like crumb and a hint of caramel sweetness — this is the recipe that’ll finally do it.
Made with roasted sweet potato and finished with a golden maple-butter glaze, these muffins are perfect for lazy mornings, brunch parties, or just… Tuesdays.
🍯 Why These Muffins Are a Vibe:
- Moist & golden from real roasted sweet potato
- Vegan “honey butter” glaze made with maple and plant-based butter
- Sweet but balanced — not cloying
- No eggs, no dairy, no drama
- Perfect warm or room-temp
- Healthier than boxed Jiffy or sugar-laden versions
🌽 Ingredients (Makes 8–10 Muffins)
Dry:
- 1 cup cornmeal
- ¾ cup all-purpose flour (or GF blend)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp cinnamon
Wet:
- 1 cup mashed roasted sweet potato (cooled)
- ¾ cup oat or soy milk
- ¼ cup maple syrup
- ¼ cup melted vegan butter or coconut oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Optional Add-In:
- 2 tbsp chopped pecans or walnuts
Maple Butter Glaze:
- 2 tbsp maple syrup
- 1 tbsp melted vegan butter
- Tiny pinch of sea salt
👩🍳 Lazy Weekend Instructions:
- Preheat oven to 350°F / 180°C. Grease or line muffin tray.
- Mix dry ingredients in a large bowl.
- Whisk wet ingredients separately, then combine with dry. Do not overmix.
- Spoon into muffin tray — about ¾ full.
- Bake 20–24 min or until golden on top and springy.
- Cool for 5–10 mins, then brush with warm maple-butter glaze.
💪 Healthier Than It Looks
🥄 Why it’s healthier than traditional cornbread:
- No refined sugar (just a touch of maple syrup)
- Sweet potato adds fiber & natural sweetness
- Egg-free, dairy-free, cholesterol-free
- Lower in fat than butter-heavy versions
Looking for something like old-fashioned sweet potato cornbread muffins — but without eggs or dairy? This recipe brings the nostalgic comfort with a plant-based, heart-healthy twist.
Craving that ultra-moist, almost-cake texture? Add 1 tbsp of vegan yogurt to the batter for that extra softness.
Try our other Recipes:
🌟 Nutrition Per Muffin (Approx.):
180 kcal | 3g protein | 2g fiber | 6g sugar | 6g fat
💡 What Makes This Recipe Different?
- We swap dairy & eggs with roasted sweet potato for moisture and richness — no weird aftertaste, no crumbly texture.
- The maple “butter” glaze makes every bite taste luxurious without being heavy.
- Unlike store-bought or boxed Jiffy mixes, these muffins are made from scratch — with roasted sweet potato and no artificial sweeteners.
- This isn’t a sugary cupcake in disguise — it’s real food with real ingredients.
🧠 Final Bite:
You won’t believe these cozy, buttery muffins are dairy-free and eggless. But the real win? They come together fast, freeze beautifully, and are honestly better the next day. (If they last that long.)
