The Perfect Sweet Potato Muffins
If you’re like roughly 75% of the population, and you hate the word “moist”, then these sweet potato muffins are not for you, for that is the only word you’ll be thinking of when you put these things in your mouth.
I was never much of a baker prior to having kids, and even though I bake plenty now, I love a good straightforward, simple recipe. This recipe is the easiest, and although you can do a proper separate mixing of the dry and wet ingredients, I’ve found that it doesn’t make a massive difference to the final product. If you’re a baker, or your standards are much higher than mine or you’ve got the extra 3 minutes, then knock yourself out!
If you’re looking for a killer recipe that your family and friends will ask for again and again, look no further. Enjoy this recipe for breakfast, dessert or a snack- it ticks all the boxes!
Incredible Sweet Potato Muffins
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 t baking soda
- 1/2 t salt (I love Himalayan pink sea salt)
- 2 t cinnamon
- 1/4 t ground cloves
- 1/4 t nutmeg
- 2 eggs
- 1 15 ounce can sweet potato puree
- 1/2 cup coconut oil, melted
- 1 t vanilla extract
- Crushed pumpkin seed (optional)
Instructions
- Preheat oven to 375 degrees and add paper liners to a standard muffin pan.
- Whisk together flour, sugars, baking soda, salt and spices in a large bowl.
- Add whisked eggs, sweet potato puree, coconut oil and vanilla extract to bowl and stir until just mixed. Don't over mix.
- Evenly distribute batter (each well should be almost full) with an ice cream scoop or large spoon. Sprinkle crushed pumpkin seed over the top of each muffin, if desired.
- Bake for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
