Sweet Potato Muffins

  • ½ cups sweet potatoes cooked and mashed

  • ¾ cup coconut milk carton/refrigerator (not canned)

  • ½ teaspoon vanilla extract

  • 1 ½ cups whole wheat flour

  • ½ cup coconut sugar

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • 1 pinch salt

  • Almond butter for topping

INSTRUCTIONS

  • Preheat the oven to 350°F and add muffin liners to a muffin tin.

  • Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.

  • Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.

  • Let them cool down for 15-20 minutes before cutting them open.

Recipe from feelgoodfoodie