Fans of sweet potato pie, take note. These muffins are warm, spicy and moist, and, I think, perfectly autumnal.
To prepare the sweet potato puree that is the basis of these muffins, poke some holes into a couple of sweet potatoes with a fork, and bake them until soft. Peel the skins off and mash them up real well; you don’t want any lumps. I don’t recommend putting them in a blender, as in my experience, this results in a gross, gluey mess.
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
• 1 c + 2 Tbsp sweet potato puree
• ¾ c coconut milk
• ⅔ c brown sugar
• ⅓ c water
• ¼ c oil
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
(Add Veggie bacon and basil to the mix for a savory twist)
1 Preheat oven to 400°F and lightly oil a muffin tin.
2 In a large bowl, mix together sweet potato puree, coconut milk, brown sugar, water, oil, maple syrup, and lemon juice.
3 In a medium bowl, sift together flour, baking powder, soda, salt, and spices.
4 Combine wet and dry mixtures until just moistened.
5 Spoon batter evenly into prepared pan.
6 Bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7 Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.