Sweet Potato Muffins


Yesterday I was in a baking mood, but I didn’t want to bake the usual cookies or cupcakes that I used to always eat. Instead I turned to my Weelicious cookbook for inspiration.

The recipe that I am listing has been adapted from the author’s recipe as I changed out the oils and the flour and milk.

Sweet Potato Muffins
1 cup Whole Wheat flour (or do 1/2 whole wheat & 1/2 all purpose)
1 old fashioned Oats
1cup peeled and grated sweet potato
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup unsweetened almond milk (or you can use regular milk)
1/4 cup coconut oil
1 tsp pure vanilla extract

Preheat oven to 350 degrees

Place oats, flour, sweet potato, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl and combine making sure the sweet potato is completely covered in mixture.

In a separate bowl, whisk eggs, milk, oil and vanilla until combined. *Tip: melt coconut oil first. Then whisk together the eggs, milk and vanilla and slowly add in oil.

Slowly combine wet with dry, careful not to overmix.

Place 1 heaping tablespoon of batter in mini or regular muffin tins (fill about 2/3 full) and bake in oven for 15 minutes or until a toothpick inserted comes out clean.

Cool and serve with honey, maple syrup or real butter.




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