Author:
Kevin Curry
Southern-inspired Sweet Potato & Corn Muffins
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A great snack, breakfast or side dish made of sweet potatoes, bacon and corn. It’s a healthy version of muffins, delicious, and will definitely fit into your diet plan.
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!
You’ll need a medium-sized potato. First, peel the potato and chop it into pieces. Then boil the potato. When it’s cooked, place it in a glass bowl and mash it with a fork.
Cook the bacon and add it to a potato mixture. Mash them together with other ingredients, baking powder, soda and coconut sugar. In another bowl, beat the egg, add a cup of almond milk and coconut oil.
Pour the wet ingredients into the potato mixture, add some reduced-fat shredded cheddar cheese and gently mash together.
Spray muffin mold with coconut oil, evenly add the mixture and bake for fifteen minutes at 400F.
Boom. Cornbread muffin is ready! Eat while hot for breakfast, or cold even the next day. Eat them as a side dish with any source of protein such as chicken, pork, turkey, or with a fresh chicken salad. Also, if you are craving between meals, you can satisfy your hunger with one corn muffin.
Do you like my corn muffin recipe? So, what are you waiting for? Roll up your sleeves, and try a new recipe. It is made quickly and easily, and the taste will not disappoint you.
Be sure to share your impressions with us in the comments down below. You can find more similar recipes on my website or the Fitmencook app.
Southern-inspired Sweet Potato & Corn Muffins
Ingredients
Substitution
Note
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.
Approximate macros for 1 of 12 muffins (using turkey bacon and cheddar)
Southern-inspired Sweet Potato & Corn Muffins
Kevin Curry
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)**
-
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.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!