If I had to choose a vegetable to have for dessert, it would be sweet potato. It has such an effortlessly delicious flavour and offers a powerful punch of vitamins and anti-oxidants. So I was delighted when I came across this recipe and immediately added it to my collection.
Also a favourite in our breakfast lineup, these muffins can be made with or without the almond butter, depending on whether you need it to be nut-free.
This time I was in a hurry to make these before work, so microwaved the sweet potato rather than oven-baking it, and I have to say I am not sure why I haven’t been doing this all along. 5-7 min in the microwave, and the medium sweet potato was soft and ready to mash, with just a plate to wash.
Luckily, the prep work for this recipe is also pretty simple.
1. Mix your wet ingredients together in a large bowl – oil, applesauce, sweet potato puree, vanilla extract, sugar, and milk. Stir until evenly blended.
2. In a smaller bowl combine your dry ingredients (flour, baking soda, baking powder).
3. Add the dry ingredients to your wet bowl, folding them into the wet mixture until well blended. Be sure to scrape the sides and bottom of the bowl where the dry ingredients tend to build up.
5. (Optional) Drop a small amount of almond butter onto each muffin, and give it a gentle stir, swirling it with the muffin batter. Once they have finished baking, this will give the muffins a cool marbleized finish.
6. Bake the muffins for 20-25 minutes, let cool, and enjoy!
Because of the moist nature of these muffins, it’s best to wrap them well and store them in the fridge to keep them fresh and prevent them from growing mould.
Super-Moist Sweet Potato Muffins
- ¾ cup mashed sweet potato
- ¼ cup applesauce
- ¼ cup cane sugar (1/3 cup if you prefer your muffins to be sweeter)
- 2 tbsp your choice of oil (mashed avocado will also work)
- 1 tsp vanilla extract
- 1 cup unsweetened soy milk (or your choice of milks)
- 1½ cups whole wheat flour (you can sub up to ½ cup with another flour such as spelt, buckwheat, or oat flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ~1/4 cup almond butter (optional)
- Line or lightly grease your muffin pan(s) and set aside.
- In a large bowl, mix the sweet potato, applesauce, sugar, oil, vanilla and soy milk until uniformly blended.
- In a smaller bowl, mix your dry ingredients.
- Fold your dry ingredients into the wet ingredients.
- Mix well, being careful to incorporate the dry ingredients that will settle at the bottom of the bowl.
- Spoon the mixture into your muffin pan, being sure not to overfill the cups (leave appx ½-1 cm from the top)
- Using a teaspoon, drop a small amount of almond butter on each muffin top (1/4-1/2 tsp each), and using a spoon or toothpick, swirl it into the batter.
- Bake on 180 degrees for 20-25 minutes, until the muffin tops have lightly browned.
- Remove from oven and let cool in the pan for 5 minutes. Then remove and let them cool on a cooling rack or plate for another 10 minutes.
2. This is a great recipe to add a health boost to. My boost of choice - 2-4 Tbsp hemp seeds/chia seeds and a scoop (~20g) of pea protein powder.