These delicious sweet potato muffins make a great breakfast, or an excellent nutritious snack when you’re on the go. They're also kid approved!
Makes: 10-12 Muffins
Prep Time: 15 to 20 minutes
Cook Time (for the sweet potato puree): 45 to 55 minutes
Cook Time (for the muffins): 20-25 minutes
Making the Muffins:
2 cups sweet potato puree (ideally fresh – see below for instructions, but canned works too!)
⅓ cup melted coconut oil
2 flax eggs (2 tablespoon ground flaxseeds mixed in 6 tablespoons of hot water for 10 minutes)
½ cup maple syrup or coconut sugar
¼ non-dairy milk such as almond milk or hemp milk or oat milk
1 teaspoon vanilla extract
½ teaspoon pink Himalayan salt
1 teaspoon anti inflammatory spices*
1 teaspoon cinnamon
1 teaspoon baking soda
1¾ cup Oat flour or any other gluten free flour mix
½ cup chopped dates (optional but highly recommend it)
¼ desiccated coconut (optional)
Hemp seeds and extra cinnamon for topping
*to make the anti-inflammatory spice blend, combine ½ teaspoon of cinnamon, ¼ teaspoon cardamom, ¼ teaspoon turmeric, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger powder a pinch of clove and lots of love.
For the Sweet Potato Puree:
2 medium sweet potatoes
You can either steam the sweet potatoes or bake them in the oven.
Heat oven to 400°F.
Scrub and clean the sweet potatoes, peel them and prick them with a fork few times.
Place sweet potato on a baking sheet and bake for 30 minutes- 1h, depending on the size of your potatoes.
Test if your sweet potatoes are cooked through by pricking with a fork. If they are tender, they are ready to mash. If they are firm, return to the oven for another 10-15 minutes.
Peel sweet potatoes and cut in half.
Add 2 cups of water to a pot, then insert a steamer basket. Add the sweet potatoes to the steamer basket.
Cover, bring water to a boil, reduce heat and simmer for 20-30 minutes.
When a fork inserts easily into the sweet potatoes, transfer sweet potatoes to a large bowl.
With a potato masher or a fork, mash until smooth
Note that you can make the puree a day ahead.
Baking the Muffins:
- Preheat your oven to 350ºF.
- Oil the muffin tin coconut oil. Set it aside.
- Add the flax eggs, coconut oil, maple syrup or coconut sugar, and milk to a large mixing bowl and beat until well mixed.
- Add the sweet potato puree and beat for an additional minute or until the ingredients are evenly combined.
- Add in the vanilla, salt, anti-inflammatory spice blend, cinnamon, and baking soda. Using a whisk, stir well until the dry ingredients are completely blended in.
- Add in the flour and gently stir in evenly using a large mixing spoon; be careful not to over-mix!
- Once fully mixed, you can fold in any optional additional ingredients as desired
- Divide the batter into 10 – 12 muffin cups, depending on the size of the muffin tray. Sprinkle the top with cinnamon.
- Place the pan into the heated oven and bake for 20 to25 minutes. I suggest sticking a toothpick into the center at 20 minutes mark to check. Continue baking only if it does not come out clean.
- Once the muffins are done, take it out and let it sit in the pan for 5 to 10 minutes. Carefully transfer the muffins to a cooling rack.
To store the remaining muffins, place them in an airtight container in the fridge. Enjoy!