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
Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners.
In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter.
Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
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!
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