Sweet Potato Muffins

I have a few foods that are super heroes in my kitchen comic-book.  The heroes that swoop in and save recipes – making them healthier, tastier, or more comforting.

This sweet little muffin recipe combines many of the big ones.

Sweet potato. Oats. Cinnamon. Nut butter. Jam. (I feel like Joey from Friends when I say that.  “Jam…GOOD!”)

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Muffins don’t get much better than this!  The batter is sweetened with brown sugar, spiced with a little cinnamon, and loaded with sweet potato puree.  Sunflower seed butter and jam get swirled on top.  They are perfectly sweet and moist and snackable!

Make these for someone and then YOU could be the super hero.

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I highly recommend using sunflower seed butter (I get it from Trader Joe’s) but you could use almond or peanut butter as well.

A couple tips for prep:

To quickly cook your sweet potato, peel and chop 1 medium or 2 small sweet potatoes.  Place in microwave-safe bowl with a splash of water.  Cover and microwave for 3-4 minutes. Cook until soft, adding a minute at a time, if needed.  Mash with a fork.  Let cool slightly before adding to recipe.

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To make oat flour, add a heaping 1/2 cup of rolled oats to food processor.  Pulse until oats are chopped but not finely ground.

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Sweet Potato Muffins
Adapted from Minimalist Baker
Makes 12 muffins

1 egg
3/4 cup sweet potato puree
1/3 cup brown sugar
2 Tbsp canola oil (or melted coconut oil)
1 tsp pure vanilla extract
1 cup unsweetened vanilla almond milk
1 cup flour (I used 1/2 cup white whole wheat flour and 1/2 cup all-purpose flour)
1/2 cup oat flour (ground from rolled oats)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
~1/4 cup sunflower seed butter
~1/4 cup red raspberry jam

Preheat oven to 375 degrees and fill muffin tin with liners.
Add egg, sweet potato puree, sugar, oil, and vanilla extract to large mixing bowl and stir until combined.
Add milk and stir to combine.
Mix flours, baking powder, baking soda, salt, and cinnamon in a separate bowl.  Whisk to sift and combine.
Add dry ingredients to wet ingredients and stir just until combined.
Scoop batter into muffin tins till about 3/4 full.  Drop 1/2 tsp each of sunflower seed butter and jam on top of batter.  Gently swirl with toothpick.
Bake for 18-20 minutes or until a toothpick in middle comes out clean.  Let rest in pan 5 minutes, then transfer to cooling rack.
Store in airtight container and refrigerate up to a week.

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Hope you try them!  Have a great night, everyone.

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