Share This Pinterest 0 0 StumbleUpon 0 email Yummly 0

If I had to choose a vegetable to have for dessert, it would be sweet potato. It has such an effortlessly delicious flavour and offers a powerful punch of vitamins and anti-oxidants. So I was delighted when I came across this recipe and immediately added it to my collection.

Also a favourite in our breakfast lineup, these muffins can be made with or without the almond butter, depending on whether you need it to be nut-free.

This time I was in a hurry to make these before work, so microwaved the sweet potato rather than oven-baking it, and I have to say I am not sure why I haven’t been doing this all along. 5-7 min in the microwave, and the medium sweet potato was soft and ready to mash, with just a plate to wash.

Luckily, the prep work for this recipe is also pretty simple.

1. Mix your wet ingredients together in a large bowl – oil, applesauce, sweet potato puree, vanilla extract, sugar, and milk. Stir until evenly blended.

2. In a smaller bowl combine your dry ingredients (flour, baking soda, baking powder).

3. Add the dry ingredients to your wet bowl, folding them into the wet mixture until well blended. Be sure to scrape the sides and bottom of the bowl where the dry ingredients tend to build up.

4. Once well blended, spoon the mixture into the muffin tray, distributing it evenly between the cups.

5. (Optional) Drop a small amount of almond butter onto each muffin, and give it a gentle stir, swirling it with the muffin batter. Once they have finished baking, this will give the muffins a cool marbleized finish.

6. Bake the muffins for 20-25 minutes, let cool, and enjoy!

Because of the moist nature of these muffins, it’s best to wrap them well and store them in the fridge to keep them fresh and prevent them from growing mould.

Super-Moist Sweet Potato Muffins

