Look, I made something! Aren’t you impressed? Well, you should be. Considering that I haven’t been sharing much on the blog lately and have had less time in the kitchen (read about our life update for more info on that), I’m impressed with myself. Even more impressive is that I turned the oven on after Memorial Day. Look at me go! Typically, I avoid the oven like the plague during the summer months. But sweet potato muffins were calling my name.
I realize that sweet potato muffins aren’t exactly the most summer-y recipe to share today. But I’d bet that you already have everything you need to make these muffins! At least, that’s why I made them. We happened to have some extra sweet potatoes laying around that I didn’t want to go bad. So, of course I figured out a way to bake with them!
I based my recipe off of one from Cookie and Kate. Her original recipe calls for pumpkin puree, but obviously I opted for sweet potatoes instead. I even made my own sweet potato puree! It’s crazy easy. All you have to do is chop up the sweet potatoes, boil them until softened and then blend them in a food processor. The whole thing takes about 20 minutes. You can absolutely used canned sweet potato puree instead. Whatever works for you!
These sweet potato muffins are a wonder. They’re hearty, but moist. They’re great for breakfast, a mid-morning snack, or even a healthier dessert. Like I said, I’m pretty proud that I found the time to bake something and even prouder that it turned out so well.
Sweet Potato Muffins
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1 cup sweet potato puree
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 3/4 cups whole wheat flour
- rolled oats for topping
Preheat the oven to 325 degrees. Prep a muffin tin and set aside.
In a medium bowl, whisk together oil and honey. Beat in the eggs. Next, add the sweet potato puree, milk, and vanilla and mix to combine.
In a separate bowl, combine salt, baking powder, cinnamon, ginger and nutmeg.
Add the dry ingredients to the wet ingredients and mix to combine.
Divide the batter evenly among 10 muffin cups. Sprinkle the top of each muffin with rolled oats. Bake for 10-15 minutes, or until a toothpick inserted in the middle comes out cleanly.
Place the muffin tin on a cooling rack to cool completely. Remove muffins from the tin and serve or store.
Adapted from Cookie and Kate