Sweet Potato Muffin Bliss
I absolutely love sweet potatoes. Although I avoided them as a child, as an adult, I’m making up for lost time. On this cold January day, I had a craving for sweet potato muffins. Lacking a recipe, I emailed my friend Sara for a healthy and delicious sweet potato muffin recipe. Within minutes she sent me a link to her blog.
I immediately put two sweet potatoes in the oven to bake while I gathered the ingredients and set up the mixer. The sweet potatoes took about 20 minutes to bake. If you have a large sweet potato it will take 30-45 minutes to soften.
I wanted to make them without sugar, so I just used honey instead. Below is the recipe I used:
1/2 cup almond milk (use any kind you prefer)
1/2 cup coconut oil
2 Tbs. unsulphered molasses (plain molasses will do)
2 Tbs. vanilla extract
1 1/2-2 cups sweet potatoes (cooked)
2 cups brown rice flour (use regular flour if you prefer)
2/3 cup honey
3 tsp. baking powder
1 tsp. baking soda
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
*I bought unsulphered molasses at MOM’s Organic Market.
Preheat oven to 350 degrees and combine dry ingredients. Mix wet ingredients in mixer, then add the dry ingredients.
Fill muffin pans and bake for 30-40 minutes.
They turned out delicious!
I added a Darth Vader stencil with powdered sugar to one muffin to encourage my son to try one.
Needless to say, he loved it!
This will not be the last time I make these, the entire family enjoyed this healthy snack.