Protein Sweet Potato Cornbread Muffins
- Preheat the oven to 350F. Line a muffin tin with liners.
- In a large mixing bowl, whisk together the sweet potato, honey, and melted butter until smooth. Add the eggs and whisk vigorously to combine. Add the rest of the ingredients and stir using a wooden spoon or spatula until a smooth batter forms.
- Use a small cookie scoop to fill each muffin liner ¾ full. Bake for 20 minutes until the toothpick inserted comes out clean (a few moist crumbs is ok) and the tops are light golden brown.
- Allow muffins to cool for 10 minutes before taking them out of the liners.