Ingredients

The following ingredients have 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)

Instruction

  • 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!
  • 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/oil. 
  • 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!