Sweet Potato Muffins

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“Sweet Potato Muffins” are a delightful baked treat that combines the natural sweetness and moist texture of sweet potatoes with the convenience and appeal of muffins. These muffins are known for their soft, tender crumb and the subtle, earthy sweetness brought by the sweet potatoes, which are typically cooked and mashed before being added to the batter.

The batter for sweet potato muffins often includes typical muffin ingredients like flour, eggs, and sugar, along with spices such as cinnamon, nutmeg, and ginger, which complement the sweet potato flavor. Some recipes may include additions like vanilla extract, orange zest, or nuts for added flavor and texture.

These muffins are usually baked until they are golden brown and rise beautifully, often with a domed top. They can be enjoyed plain, or they might be topped with a simple glaze, streusel topping, or a sprinkle of cinnamon sugar to enhance their sweetness and visual appeal.

Sweet Potato Muffins are a popular choice for a breakfast treat, snack, or as a side dish at meals. They offer a unique twist on traditional muffin flavors and are appreciated for their moist texture, warming spices, and the subtle yet distinct taste of sweet potatoes.

Ingredients:

  • 1 organic sweet potato, roasted (1 cup, packed)
  • ½ cup of pure organic maple syrup
  • 2 tbsp of organic olive oil
  • ¾ cup of organic canned coconut milk
  • ¼ cup of organic coconut flour
  • 1 cup of organic brown rice flour
  • 1 tsp of ground ginger
  • ⅛ tsp of ground cloves
  • ⅛ tsp of ground nutmeg
  • 1 tbsp baking powder
  • 1 tbsp of ground cinnamon
  • ½ tsp pink Himalayan salt

Instructions:

  • First, pre-heat the oven to 400 ℉ and oil the 12-hole muffin tray
  • Once the oven reaches the adequate temperature, poke small holes in the sweet potato and put it on the middle rack of the oven
  • Cook for about an hour, or until it softens. When cooked, take it out from the oven and allow it to cool
  • Once cooled, remove the flesh and put the pulp in a mixing bowl. You can dispose of the skin or eat it as snack, as it contains the same vitamins as the veggie itself
  • Add the maple syrup, olive oil, and milk to the sweet potato and mix to create a homogenous mixture.
  • Mix the dry ingredients in a separate bowl and the pour them into the rest of the sweet potato
  • Pour the batter into the muffin tray, place it on the middle rack, and cook for about half an hour.

Source : allrecipes.Com

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