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Sweet Potato Gingerbread Muffins

Wholesome, sweet, and full of festive flavor.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin tin

Ingredients
  

  • 1 heaping cup peeled, diced sweet potato or see note below for using canned sweet potato puree
  • 2 cups whole wheat, all-purpose flour, or gluten-free flour mix
  • 1 tbsp baking powder
  • 1/4 tsp fine salt
  • 3/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1/2 cup coconut sugar or brown sugar, plus more for top
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1 large egg
  • 1/4 cup oil avocado or vegetable
  • 1 cup milk any kind
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Line a muffin pan with paper liners.
  • Place diced sweet potato in a small pot and cover with water. Simmer on medium heat until very soft, about 10 minuites. Drain and set aside to cool for 5 minutes. Meanwhile, whisk flour, baking powder, salt, and spices together in a large bowl until well combined. Set aside.
  • Place cooked sweet potato and remaining ingredients in a blender. Blend until smooth. Pour over the dry ingredients and mix with a spoon or spatula until everything is just combined.
  • Scoop batter into muffin cups. Sprinkle a pinch of extra coconut sugar on top of each muffin, if you'd like. Bake until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 16 to 18 minutes. Allow to cook fully before enjoying.

Notes

Use canned sweet potato puree to make this recipe even easier! Use 1 cup puree and reduce the milk to 1/2 cup. No need to use a blender, just whisk the wet ingredients together in a bowl.
Keyword cooking with kids, healthy muffins