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Southern-inspired Sweet Potato & Corn Muffins

Ingredients

Ingredients for 12 muffins:

  • Dry
    • 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)
  • Wet
    • 1 whole egg
    • 1 cup almond milk (unsweetened)
    • 3 tablespoons coconut oil
  • Extras
    • 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)**

Steps

Step 1

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.

Step 2

Mash the cooked sweet potato with a fork and set it aside.

Step 3

Cook your choice of bacon

Step 4

Mix together all of the dry ingredients into a bowl using a fork.

Step 5

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.

Step 6

Spray a muffin mold with cooking spray or coconut oil, then evenly divide the mixture among the molds.

Step 7

Bake for 15 minutes at 400F or until you can pierce the muffins with a toothpick and it comes out clean.