We always seem to have sweet potatoes lying around and tend to forget about them in our potato basket. These muffins are the easiest way to use those sweet potatoes up and they taste really, really good. The sweet potatoes pair perfectly with the cinnamon and nutmeg, making these muffins a great breakfast or even a snack. We finished a batch in about two days (and there are only three of us!).
Sweet Potato and Cinnamon Muffins
Ingredients
- 2 sweet potatoes medium
- 3 tbsp whole milk
- 1 tbsp white vinegar
- 2 eggs at room temperature
- 1 cup brown sugar packed (220 g)
- ¾ cup olive oil (160 mL)
- 1 ½ cups whole wheat flour (230 g)
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp nutmeg, freshly grated or ground
Instructions
- Poke holes all over the sweet potatoes with a fork. Roast the sweet potatoes whole at 425 F for about 40-45 minutes or until tender. This step can be done a day or two before you want to make the muffins.Just store them in the refrigerator.
- When you’re ready to make the muffins, peel the sweet potatoes and mash them with a fork. Set aside and discard the skins.
- Preheat the oven to 350 F and line a muffin tin with liners.
- Mix the milk and vinegar together and set aside for at least 5 minutes or until the milk curdles.
- In a large bowl or a bowl of a stand mixer, mix the mashed sweet potatoes, eggs, brown sugar, olive oil, and the milk/vinegar mixture.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Add about 2-3 tbsp of the batter into each muffin tin. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Serve warm or at room temperature.
