SWEET POTATO MUFFINS

I recommend cooking the sweet potatoes a day ahead or a few hours ahead of when you want to make the muffins. This will allow them time to cool and also make them easier to peel.

I used 3 very large sweet potatoes and they equaled about 3 cups of mashed potato. So if you are buying small-medium potatoes, I’d recommend using approximately 5-6. You can always use the leftover potato to make smoothies, pancakes, or anything else you like!

Ingredients

  • 3 cups of mashed sweet potato (see below for instructions)
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup ground flaxseed meal (optional)

Instructions

  • To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
  • To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
  • Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.

Notes

I used three very large sweet potatoes and it came out to be just about three cups exactly. If you’re using smaller potatoes you might want to use 4-5. If you end up being short, you could always use some mashed banana to get to three cups.

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