Easy Sweet Potato Cornbread Muffins
These Sweet Potato Cornbread Muffins are the perfect addition to any breakfast, bbq picnic, chili cookout, or snack muffin that's packed with veggies!
Equipment
Ingredients
- 1 cup mashed sweet potato about 1 medium roasted or steamed
- 2 eggs or egg replacement
- ½ cup plain Greek yogurt or sub with DF yogurt
- ¼ cup milk of choice dairy or non-dairy
- 2 tablespoon maple syrup or honey omit for no added sugar
- ½ cup fine cornmeal
- ½ cup oat flour or blended rolled oats or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
- 2 tablespoon Tiny Sprouts Brain Booster optional; use code TIFF10 for 10% off
Instructions
- Preheat oven to 350°F and grease or line a muffin tin.
- In a blender or bowl, whisk or blend together the sweet potato, eggs, yogurt, milk, and maple syrup (if using).
- Add cornmeal, oat flour, baking powder, baking soda, salt, and any optional mix-ins. Stir or blend until just combined (don't over mix/blend!).
- Divide the batter between muffin cups (fill about ¾ full).
- Bake for 12-14 minutes for mini muffins (18–22 minutes for regular muffins) or until a toothpick comes out clean.
- Let cool for a few minutes before removing and serving. Store in the fridge for up to 4 days or freeze for 2–3 months.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used. Calculated without using sweetener.
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