There’s something about using veggies in baked goods that feels so smart. Zucchini bread and carrot cake are two classics, but if you like those, you should try making these sweet potato muffins. They’re a great way to use up leftover sweet potatoes whether they be baked, mashed or casseroled. You can always eat leftovers the next day same way, but isn’t it more fun to make something new?
Here’s a simple recipe for sweet potato muffins. They have a mild flavor, and can be dressed up with honey, a pat of butter or an extra drizzle of syrup, but if you’re fine with a clean and healthy tasting muffin, you’ll gobble them up as-is.
*Note: If your sweet potatoes aren’t already well-mashed, or if they’re in a casserole, mash before using in recipe. (If casserole is covered in marshmallows, consider scraping some off before mashing.)
Sweet Potato muffins with raisins and pecans
Makes 12 muffins
- 2 cups whole wheat cake & pastry flour
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup maple syrup
- 2 tbsp coconut oil (or canola oil)
- 3/4 cup sweet potatoes, mashed
- 1 cup milk
- 1 tsp quality vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp baking powder
- 2/3 cup chopped pecans
- 2/3 cup raisins
- honey (optional)
- Preheat over to 375ºF. Line cupcake pan with liners or spray pan with non-cook sticking spray, and set aside.
- In a large bowl combined sweet potatoes, sugar, syrup, egg, coconut oil, vanilla and milk. Mix until well blended.
- In a separate bowl, add flour, salt, and baking powder. Whisk together.
- Combine ingredients.
- Add cinnamon, pecans, and raisins. Stir until distributed throughout mixture.
- Spoon mixture into cupcake pan wells or liners. Bake for 15-20 minutes, or until muffins past the toothpick test.
- Drizzle with honey and top with pecan pieces before serving. (Optional)
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