Sweet Potato Corn Muffins

Rich in vitamins and minerals, orange spuds are a smart addition to your morning muffin.

By Tatiana Boncompagni


I love baked goods—muffins, cakes, scones, you name it—but they are often loaded with refined sugar and flour, which definitely aren’t great for my body. So when I make goodies like these muffins for myself and family at home, I try to make them as nutritious and healthful as possible. How do I do that? I use maple syrup or honey, which are less processed than white sugar, when I can, and reduce the overall sugar amount called for in a recipe. I also use whole wheat and other local, organic and fiber-rich flours instead of white flour. I love recipes that also substitute grapeseed oil or coconut oil for canola oil, which is highly processed. 


The recipe for these muffins came to me when I had a house full of guests at our family farm upstate and needed another something something to round out a brunch I was pulling together.  I had a bunch of leftover sweet potatoes from a dinner party I’d thrown the night before and didn’t want them to go to waste. (I hate wasting food!) The muffins turned out so well I decided to write them up for the site: The corn adds a nice texture and heft that’s so satisfying and the sweet potatoes add an earthy sweetness.


These muffins taste great with a little butter or, as one of my friends discovered, brie, slathered over a bite. Or, if you wanted to make them into a layer cake and use two cake tins (as seen below), and whip together a cream cheese frosting or do a buttercream frosting and top with coconut flakes. That would be incredibly delicious too.



Sweet Potato Corn Muffins
(Makes 24 Muffins)



2 cups mashed cooked sweet potatoes
1 cup maple syrup 
4 eggs, lightly beaten
1 cup milk 
1/2 cup grapeseed oil
2 cups whole wheat flour
1 cup corn meal
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg



Heat oven to 350 degrees F. Grease 4 muffin tins with coconut oil cooking spray. In a bowl, combine potatoes, maple syrup, eggs, milk and oil. In another bowl combine flour, corn meal, baking soda, baking powder, salt and spices. Pour dry ingredients into wet and stir until just combined (do not over stir). Pour batter into muffin tins and transfer to oven. Bake until a knife inserted comes out clean, about 40 minutes depending on the size of your muffins. Cool for a few minutes, then remove from tin. 




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