Healthy Maple Sweet Potato Cornbread Muffins

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!

	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)