Sweet Potato Muffins

5 from 1 vote

Thanksgiving is around the corner and we are sure to have a lot of mashed sweet potato leftovers and if you are bored of making pancakes and waffles, try these sweet potato muffins baked using whole wheat pastry flour which is tasty, filling, and wholesome.

Prep Time20

Cook Time22

Cooling Time5

Total Time47

Method: Baking

Course: Muffins

Servings: 12 Muffins

Ingredients

PART 1:

2 cups whole wheat pastry flour
1 and ½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

PART 2:

1 cup sweet potato mashed
¾ cup brown sugar
1 cup almond milk
⅓ cup sunflower oil
½ tablespoon apple cider vinegar
1 teaspoon vanilla extract

PART 3:

1 cup vegan chocolate chips
½ - ¾ cup nuts chopped, optional

Instructions

Preheat oven at 425F for 15 minutes. Line a 12-cup muffin liner with paper liners or grease it with non-stick cooking spray.
In a large bowl, stir together the Part 1 ingredients.
In a medium-sized bowl stir together the ingredients listed in Part 2 and set aside.
Stir in the wet mix into the flour mix and combine until just moistened.
Mix in the chocolate chips.
Scoop out about ⅓rd of a cup of batter for each muffin and fill the tin.
Bake for about 10 minutes at 425F and reduce the temperature to 375F and bake for another 10-12 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Remove the pan from the oven and place it on a wire rack to cool for at least 5 minutes. Then take the muffins out of the pan and let it cool completely on the wire rack before storing it.

Notes

Increase the quantity of sugar to 1 cup if you prefer slightly sweeter muffins. For us, ¾th of a cup was perfect because we have also added chocolate chips. I did one portion of the muffins with walnuts instead of chocolate chips and that was a little less sweet, which again we don't mind.

Taste & Texture

Baking the muffins initially at a high temperature and then baking at a reduced temperature sure does makes the muffin look very good with a beautiful dome shape.
The texture of these sweet potato muffins was also perfect, airy, and not dense because of the apple cider vinegar. The sweetness was just right for us. Others might need to increase the quantity of sugar.

Nutrition