Ingredients

The following ingredients have 4 Servings
  • 1 cup sweet potato puree
  • 1 cups oat flour
  • ½ cup cornmeal
  • 2 tbsps tapioca flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1/3 cup non-dairy milk
  • 1 tsp coconut aminos (or soy sauce/tamari)
  • Pinch of black pepper
  • 1 tbsp fresh thyme (finely chopped)
  • 2 tbsps fresh parsley (finely chopped)
  • For sprinkling on top: 1 tbsp hemp seeds

Instruction

  • Preheat the oven to 350F.
  • In a large bowl, combine all the ingredients. Stir to evenly mix.
  • Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
  • Bake for approximately 25 minutes at 350F.
  • Let them cool for at least 10 minutes before removing from the pan and eating.
  • Keep leftovers in the fridge.