Sweet Potato Muffins Recipe 🍠🧁

Ingredients (yields 12 cupcakes):

🧁 2 cups all-purpose flour

🧁 1 tsp baking powder

🧁 1 tsp baking soda

🧁 ½ tsp salt

🧁 1 tsp cinnamon

🧁 1 cup sweet potato puree

🧁 ⅓ cup maple syrup

🧁 1 tsp vanilla extract

🧁 ½ cup vegetable oil

🧁 2 large eggs

🧁 1 cup chocolate chips (optional)

🧁 1 cup chopped pecans (optional)

Instructions:

1️⃣ Preheat oven to 350F. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

2️⃣ In a separate bowl, whisk together sweet potato, vegetable oil, eggs, maple syrup, and vanilla extract.

3️⃣ Add dry ingredients to bowl with wet ingredients and whisk until just combined. Fold in chopped pecans and chocolate chips.

4️⃣ Line a cupcake/muffin tin and scoop a large ice cream scoop’s worth (or about 3 heaping tbsp) muffin batter into each cupcake liner. Bake for 22-24 minutes.

Commentary:

What a simple muffin recipe that’s perfect to enjoy for breakfast or as an afternoon snack! Even though it’s optional, I personally love the addition of chocolate chips and chopped pecans to the batter. If I were to make this recipe again though, next time I’d probably use mini chocolate chips.

The original recipe I saw (credited below) originally included oat flour instead of all-purpose flour, and coconut oil instead of vegetable oil. I did 1:1 swaps on both ingredients since they’re interchangeable!

If you’re interested in making your own oat flour, it’s super easy—just blend up some oats until the particles are fine enough to resemble flour, and measure the blended oats as if it were all-purpose flour. Note that measuring the oats before they’re blended will likely give you an inaccurate amount.

*Adapted from Erin Lives Whole’s “Healthy Sweet Potato Muffins” recipe

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