As I mentioned before, we are involved in a produce coop where we are blessed with many delicious fruits and veggies. Not all of them are winners with my girls. They have their preferences and as many ways as I’ve tried to cook and bake them, sweet potatoes have never made the list. Today our basket came with 3 sweet potatoes. I have been so determined to find something to do with them! I’ve tried sweet potato fries, but they miserably choked them down after drowning them in ketchup. That’s not quite what I’m looking for here. But recently I found a fantastic recipe for Sweet Potato Muffins! They are amazing! So, I absolutely have to share it with you. It would be selfish not to.
Let’s dive right in!
Ingredients
- 1 c flour
- 1 c oats (I ground mine in the food processor to give them a finer texture, but you can leave them whole if that is your preference)
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1/3 c brown sugar
- 2 eggs
- 1 c cooked sweet potato puree
- 1/2 c milk (coconut, almond, any kind works great!)
- 1/4 cup oil (vegetable, canola…I used coconut oil)
- 1 t vanilla extract
Instructions
1. Preheat the oven to 350 F.
2. Mix together the dry ingredients (the first 7 on the list)
3. In a separate bowl, mix the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients, but only combine until they are just mixed. Do not over mix.
5. Grease your muffin pans.
6. Fill about 2/3 of the way full. This made 17 muffins for me. The amount of batter I put into pans never works out the way it should as far as how many muffins I should end up with. But that doesn’t stop them from tasting amazing! And these will!
7. Bake them on the top rack for about 12-15 minutes, but definitely keep in mind your oven’s cooking rate and time accordingly.
I always keep a shaker of cinnamon/sugar handy for just such an occasion as this. When they came out, I buttered the tops and sprinkled them with this c/s combo…mmm…
Two out of three of my children rated this with 5 stars. One, still does not care for them. This is not an overly sweet recipe, which might be the problem for her, but it doesn’t need to be. The oats help give it a full, rich flavor that I just love. And the sweet potatoes are a perfect touch. Giving it a dash of cinnamon and sugar helps boost up the sweetness aspect, but I love them with and without it. Maybe little Ferguson #4 will like sweet potatoes, although it seems like a long shot the way his sisters choke them down. We’ll see. And, the rest of the sweet potatoes I pureed and canned for future batches of muffins!
