I’ve eaten so many muffins working on this recipe. It was worth it though. Mostly because they were delicious but also because I finally got this recipe work. I just couldn’t give up on these muffins because the first batch was SO good – they just looked kinda weird because they were spotted orange with chunks of sweet potatoes. So I blended up the sweet potatoes to get an even consistency and spent some time getting the proportion of wet and dry ingredients right – and now we’ve got one amazing batch of muffins.
I added a maple glaze to half of my muffins because it was really good and made them look pretty. However, these muffins are just as good without it. If you want to make these for a special event or a weekend brunch, go for the glaze. However, if you just want these for breakfast during the week or for a snack, don’t feel like you have to add it.
This recipe makes a lot because it’s a little more involved than many muffin recipes (I don’t want to do all that work for only 6 or so muffins). Also, since I made this recipe so many times, I’ve been freezing my muffins and it works really well. I just keep them in the freezer and when I want a muffin, I pop one into the microwave for about 30 seconds and I’ve got a nice warm muffin to enjoy.
If you give this recipe a try, let me know what you think in the comments below!
- 1/2 tablespoon apple cider vinegar
- 3/4 cup unsweetened almond milk
- 2 medium or 1 large sweet potato (for 1 1/2 cups mashed)
- 1/2 cup coconut oil, melted
- 1/2 cup sugar
- 1/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 3/4 cup powdered sugar
- 1 tablespoon maple syrup
- 2-4 tablespoons almond milk
- Preheat oven to 350˚F. Lightly grease a muffin pan with oil or line with muffins liners and set aside. Place apple cider vinegar in a liquid measuring cup and top with almond milk to make 3/4 cup, set aside.
- Peel the sweet potatoes and chop into 1-inch cubes. Steam sweet potatoes until very tender, about 11-12 minutes. Mash with a fork and measure out 1 1/2 cups for the muffins.
- In a large bowl, stir together the dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, allspice, cloves). In a blender, blend the 1 1/2 cups sweet potatoes with the almond milk mixture, coconut oil, sugar, applesauce, and vanilla extract. Add to the dry ingredients and stir (do not overmix or your muffins will be tough).
- Spoon the batter into the prepared muffin pan until cups are almost full and bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then invert on a wire rack to cool completely.
- For the optional maple glaze, combine powdered sugar and maple syrup in a medium bowl. Add almond milk, one tablespoon at a time, until desired consistency is reached. Drizzle over muffins.