Savory Sweet Potato Muffins
Fall is around the corner here on the east coast and I don’t even know how to contain my excitement. I am ready for all things pumpkin spice, candles and crisp fall weather!
I’m finally getting back into the grind of cooking recipes for ASP. We’ve been back from vacation for 1 month, but I think my soul may have just gotten back this past weekend. 😉
Today, we are going to set aside the pumpkin and try these out, ya’ll. They are absolutely delicious too! And are the perfect bite to add as any side to your favorite fall dinner recipe. I also am obsessed with sweet potatoes.
Rather than a “dessert” type of muffin, I wanted one that is just as delicious, but a savory addition to a meal. Also made with healthier ingredients and as little sugar as possible. I think my husband is completely obsessed with them! Which, hey, is my goal to ANY recipe.
These muffins turned out to be everything I was shooting for – fluffy, moist and not dense, slightly sweet and satisfying in every way!
- 1 3/4 cup all-purpose flour (for gf use 1-to-1 gluten free flour blend)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla
- 1/2 cup coconut oil melted
- 2 eggs
- 1/3 cup brown sugar
- 1 1/2 cups pureed sweet potato (2-3 medium sized sweet potatoes)
For sweet potato puree, peel and cut sweet potato into fourths. You can also boil sweet potatoes whole, I just cut mine up a bit to allow them to cook faster.
Bring water to a boil in medium pot, add sweet potato and on a low boil let them cook for 10 minutes or until they are soft (test with fork). When softened, drain water and blend sweet potatoes in high powered blender until texture is smooth.
Preheat oven to 350 F. In electric mixer add brown sugar, vanilla, coconut oil, eggs, sweet potato and cinnamon and mix until incorporated. Add baking powder, baking soda, salt, flour and mix.
In a greased muffin pan, use an ice cream scooper and add muffin mixture to tins. If you have just a regular spoon fill muffin tins 3/4 of the way with batter. Let cook for 13-15 minutes until golden brown and you can stick with a tooth pick. Let cool and ENJOY!