Ingredients

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)

Instructions

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!
2.In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, salt, cinnamon, allspice and nutmeg together.
3.In a separate large bowl, stir together the mashed sweet potato, egg, almond milk, maple syrup and melted butter/oil.
4.Add dry ingredients to wet ingredients and stir with a spoon until just combined. Divide batter evenly into prepared muffin liners.
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!

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