SWEET POTATO MUFFINS
INGREDIENTS & EQUIPMENT
1 ½ cups sifted flour, white whole wheat
½ tsp salt
1 tsp baking soda
¾ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¾ cup maple syrup
1 cup sweet potato puree (baked sweet potato)
⅓ cup coconut oil
2 eggs
¼ cup milk
1 tsp vanilla
½ cup pecans
High speed blender
Mixing bowl
Whisk
Measuring cups
12-count muffin tin
Muffin liners
METHOD
PREHEAT oven to 350 degrees.
LINE a muffin pan.
WHISK all dry ingredients except nuts in a mixing bowl.
BLEND all wet ingredients in a blender.
ADD wet to dry and mix until well combined.
STIR in the nuts.
SCOOP batter into muffin pan.
BAKE for 25 minutes.
SERVE
NOTES
LEFTOVERS: Store any leftovers in an airtight container for up to 5 days on the counter.
FREEZER: You can freeze them for up to 3 month in a freezer-safe container.
OVER ACHIEVERS: Roast the sweet potatoes ahead of time. While this is a super quick recipe, roasting the sweet potatoes is the most time consuming part. I roast it at 425°F for 45-50 minutes. Then allow it to cool so it’s easier to handle. This is great to do when you have other food in the oven.
YUMMY STUFF: Feel free to fold in chocolate, chopped nuts or fruit after you’ve mixed the wet ingredients with the dry ingredients.
