
Protein-Packed Sweet Potato Cornbread Muffins Recipe
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Hello, lovely neighbors! I share a recipe. Today, I bring Sweet Potato Cornbread Muffins. They warm the belly and add good nutrition. These muffins work for breakfast, a snack, or as a side dish at dinner. Trust me—when you try them, they grow in your heart fast!
Why Sweet Potato Cornbread Muffins?
Sweet potatoes give vitamins A and C. They hold fiber and low calories. Mixing cornmeal with them makes a smooth, sweet taste. I also add a bit of Vanilla Whey Protein. Try them with a bit of butter or serve with a warm bowl of chili.. This boosts the protein and helps you feel full.
Ingredients You'll Need
- 1 cup mashed sweet potatoes (about 1 large sweet potato)
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or a gluten-free choice)
- 2 scoops of Vanilla Whey Protein
- 1/4 cup brown or coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk (or plant milk)
- 2 eggs
- 1/4 cup melted coconut oil or unsalted butter
- Optional: 1/2 cup corn kernels (fresh or canned)
Instructions
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First, heat your oven to 350°F (175°C). Prepare a muffin tin with liners or spray it well.
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In a large bowl, put together the mashed sweet potatoes, cornmeal, flour, Vanilla Whey Protein, sugar, baking powder, and salt.
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In another bowl, mix the milk, eggs, and melted coconut oil until smooth.
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Pour the wet mix into the dry mix. Stir them until they meet. Do not stir too much! If you use corn kernels, fold them in now.
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Spoon the mix into the muffin tins. Use about 2/3 of each cup.
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Bake for 18-20 minutes. Check with a toothpick. If it comes out clean, the muffins are done.
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Let the muffins rest in the pan for a few minutes. Then move them to a rack to cool. Enjoy them warm too, if you like!
These Sweet Potato Cornbread Muffins give you a tasty bite and boost your protein and nutrients. Try them with a bit of butter or serve with a warm bowl of chili.
So, what do you say? Give this recipe a shot and share your results with us. Tag us and show your muffins. Happy baking!