Sweet potatoes–perhaps the most perfect food there is. Full of vitamins A, C, and B6, these bad boys are tasty any way you choose to prepare them! While my favorite preparation may be roasting them with a bit of cinnamon and cayenne, sweet potatoes are always delicious. Period. End of story.
Last weekend, fall fever hit me. The leaves are beginning to change colors, there is a lovely crispness in the air, and I am finally in the mood for fall flavors. Like sweet potato. On Sunday morning, I woke up with one objective: make sweet potato muffins!
As I’ve told you before, I like my muffins to be full of multiple textures and hearty ingredients. Whole wheat flour, wheat germ, and pecans sounded like the perfect ingredients for my muffins, inspired by Gina’s recipe. They are not very sweet at all, but perfect for a side to my daily lunch salad, or for an afternoon snack.
Sweet Potato Muffins
Yield: 9 – 12 muffins
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 Tablespoons wheat germ
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablesppons maple syrup
- 3 Tablespoons melted coconut oil
- 1 egg
- 1 cup sweet potato puree
- 1/2 cup soy milk
- 1/2 cup toasted pecans
- 2 Tablespoons toasted, unsweetened shredded coconut
Preheat oven to 375 degrees. Oil a muffin tin. In a medium bowl, combine the dry ingredients. In a large bowl, whisk together the syrup, coconut oil, egg, sweet potato puree, and soy milk. Gradually add the dry ingredients to the wet ingredients, and stir until just combined. Add pecans and stir to combine. Scoop batter into the muffin tins.
Bake for 10 minutes, then sprinkle toasted coconut on top of the half-baked muffins, and bake for another 10 minutes, until muffins are set.
I immediately dove into one of these guys (once my photo shoot was finished, of course). If you want a sweeter muffin, add more maple syrup, or perhaps a dusting of brown sugar on the top.
Since my husband is not a fan of sweet potatoes, I wrapped the muffins individually in foil, placed them into a container, and into the freezer. They’ll be eaten within the month, I’m sure, but I did not need to eat all 9 muffins this week!
Do you have a favorite muffin recipe?