Just in time for the holidays! Here’s a delicious, Southern-inspired comfort food treat for your family get-together or your weekly meal prep. Keep in mind that some of the ingredients below are optional – that’s just me trying to add a little something “extra” for the holiday. With that in mind, make this recipe your own but definitely try to keep it on the “lighter” side!
Ingredients for 12 muffins:
- 1 1/2 cup oat flour (or whole wheat flour)
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons coconut sugar (or raw sugar or Stevia)
- 1 whole egg
- 1 cup almond milk (unsweetened)
- 3 tablespoons coconut oil
- 246g mashed sweet potato (roughly a medium-sized sweet potato)
- 4 slices turkey or center-cut pork bacon (nitrate-free, uncured)
- 1/2 cup reduced-fat shredded cheddar cheese**
- 1/3 cup chopped green onion**
- 1 chopped jalapeño (seeds removed)**
- Peel a raw sweet potato and chop it into large pieces. In a small pot add about 2 inches of water and bring it to a simmer. Add the raw chunks of sweet potato to a steamer (or metal) basket and steam the sweet potato until soft. Alternatively, you can bake a medium sweet potato then peel it.
- Mash the cooked sweet potato with a fork and set it aside.
- Cook your choice of bacon
- Mix together all of the dry ingredients into a bowl using a fork.
- In a separate larger bowl, beat together the wet ingredients. Slowly stir in the dry ingredients using a spatula. Then, fold in any of the “extra” ingredients using a spatula. Ensure the batter is completely mixed but be careful not to over-mix the ingredients.
- Spray a muffin mold with cooking spray or coconut oil, then evenly divide the mixture among the molds.
- Bake for 15 minutes at 400F or until you can pierce the muffins with a toothpick and it comes out clean.
Approximate macros for 1 of 12 muffins (using turkey bacon and cheddar):
178 calories, 22g carbohydrates, 7g fat, 7g protein, 2.5g fiber, 5g sugar