Sweet Potato Gingerbread Muffins
Wholesome, sweet, and full of festive flavor.
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.