Sweet Potato Cornbread Muffins

Ingredients

• 1 cup yellow cornmeal (I use Bob’s red mill)

• 1 cup oat flour (I make my own by just blending old fashioned oats!)

• 1 tablespoon baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon allspice

• 1/8 teaspoon nutmeg

• 1/2 teaspoon salt

• 1 cup mashed sweet potato*

• 1 large egg

• 1 1/4 cup unsweetened almond milk

• 1/4 cup pure maple syrup

• 2 tablespoons melted butter

Instructions

1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners.

2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.

3. In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter.

4. Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.

5. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a little butter and a drizzle of maple syrup!

NUTRITION

• Serving Size: 1 muffin

• Calories: 96

• Sugar: 1g

• Sodium: 261mg

• Fat: 2.5g

• Saturated Fat: 1g

• Trans Fat: 0g

• Carbohydrates: 14g

• Fiber: 2g

• Protein: 2g

• Cholesterol: 17mg

Recipe inspired and adapted by ambitious kitchen