sweet poTATO MUFFINS
A super moist and nutritious sweet potato muffins recipe that everyone will love. Oil-free, low in sugar and filled with nutrition, these sweet potato muffins are the perfect treat.
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
¼ cup milk
1 tsp vanilla
½ cup pecans
Preheat oven to 350 degrees.
Line a muffin pan with liners.
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.
STORAGE: 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.
MAKE AHEAD: 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.
ADDITIONS: Feel free to fold in chocolate, chopped nuts or fruit after you’ve mixed the wet ingredients with the dry ingredients.
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.