These sweet potato cornbread muffins are a good source of fiber and perfect for dunking in your favorite chili!
Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.
I hope you love this sweet potato cornbread muffin recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Sweet Potato Cornbread Muffins
This blueberries and cream blended oatmeal is a delicious dish that you can customize any way you want! Just blend everything together with your favorite ingredients, bake, and enjoy!
Ingredients
-
1 cup yellow cornmeal (I used 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 medium sweet potato, mashed
-
1 large egg
-
1 1/4 cup unsweetened almond milk
-
1/4 cup pure maple syrup
-
2 tablespoons melted butter
Instructions
-
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!
Recipe Notes
1. Serving size: Makes 12 muffins.
2. Notes: Serve with your favorite chili!
Nutrition
serving: 1 muffin, calories: 131kcal, carbohydrates: 22.2g, protein: 2.8g, fat: 3.5g, saturated fat: 1.3g, polyunsaturated fat: 0.2g, monounsaturated fat: 0.7g, trans fat: 0g, cholesterol: 20.5mg, sodium: 268.4mg, fiber: 2.9g, sugar: 4.4g