Healthy Maple Sweet Potato Cornbread Muffins
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.45 out of 5 stars
(9)
Ingredients
12 servings
- 1 cup yellow cornmeal (I used Bob's red mill medium ground cornmeal)
- 1 cup whole wheat pastry flour (or sub gluten free oat flour)
- 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 (any milk will work)
- 1/4 cup pure maple syrup
- 2 tablespoons melted butter (or olive oil or melted coconut oil)
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Preparation
Step 1
Preheat oven to 400 degrees F. Grease 12 cup muffin tin generously with nonstick cooking spray or line with paper liners. I always spray the inside of the liners to ensure the muffins do not stick!
Step 2
In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
Step 3
In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil.
Step 4
Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
Step 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!
Step 6
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