Sweet Potato Muffin
An easy recipe that is healthy and tastes like Autumn. Moist wit ha high of cinnamon, a nice way to balance the sweet treats of the season. Perfect for breakfast or to share with friends or colleagues.
Pick up many of the ingredients at The Greensted Grocery! Look for the * items.
- 1 cup mashed sweet potato * ((1 medium sweet potato))
- 2 cups all-purpose flour *
- 2 teaspoons cinnamon *
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs *
- 1/2 cup milk * (or non-dairy milk)
- 1 teaspoon Vanilla Extract
- 2/3 cup brown sugar
- 1/3 cup neutral oil * (or substitute melted butter)
- 1/2 cup unsweetened applesauce
- Granulated sugar (for the topping)
Bake or steam your sweet potato until soft, then cool to touch. Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree.
- Preheat the oven to 350 degrees F. Add 12 muffin cups to a muffin tin.
In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and salt.
In a separate bowl, whisk together the eggs, milk, brown sugar, sweet potato puree, oil, vanilla and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.
Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
What makes this recipe so special
- Peak season for Sweet Potatoes – rich in antioxidants, excellent fiber, promotes gut health and can improve eye health.
- Sweet and savory balance – Slightly sweet, cinnamon-y perfect for grab-n-go breakfast, along side your salad lunch or good-choice afternoon snack.
- Customizable – if you don’t have sweet potato, use pumpkin puree. Sub an egg in place of apple sauce. Add in a handful of chopped nuts.
- Make-ahead friendly – freezes very well, up to 3 months. Always a nice option during a busy cooking season.
- Make gluten-free – Use a 1to1 GF flour or your own preferred flour mix.
Source: https://www.acouplecooks.com/sweet-potato-muffins/