Nutrient-packed sweet potato muffins that are super moist and delicious!
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Ingredients
3cupsof mashed sweet potato, see below for instructions
2cupsflour
2teaspooncinnamon
1teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonsalt
1cupsugar
¾cupvegetable oil
3large eggs
1teaspoonvanilla
½cupground 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.