Sweet Potato Muffins
This wonderful healthy sweet potato muffins recipe is light, sweet, moist, and fluffy.
Servings: 9 muffins
Ingredients
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 1 tbsp white or cider vinegar
- 2 tsp pure vanilla extract
- 3 tbsp oil, almond butter, or additional sweet potato puree
- 1 cup spelt, white, or gf all purpose flour
- 1/2 cup sugar, unrefined if desired
- 1 tsp cinnamon
- 1/2 tsp each: salt, baking powder, and baking soda
- optional 1/4 tsp ground ginger
Instructions
- *If you prefer mini muffins, see mini muffin baking instructions above.To make sweet potato muffins, preheat the oven to 350 F. Line a muffin tin. Whisk the first five ingredients, and let sit for 10 minutes. You can sift the remaining ingredients in a separate bowl while you wait or add them to the first bowl, then stir to form a batter. Scoop into the liners, going about 2/3 of the way up. Bake 18 minutes. Let cool. The muffins taste even better the next day. Liners peel off easily after a day as well.View Nutrition Facts
Video
Notes
Readers also love this Almond Flour Banana Bread.
Nutrition
Calories: 100kcal