Sweet Potato Muffins
Fluffy sweet potato muffins made with wholesome ingredients and a crunchy cinnamon sugar topping. Perfect for breakfast or snack.
Ingredients
Muffin Batter
- 1 3/4 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 cup sweet potato puree or mashed sweet potato
- 2 large eggs
- 2/3 cup coconut sugar
- 1/2 cup full fat Greek yogurt
- 3 tablespoons avocado oil or olive oil
- 1 teaspoon vanilla
Topping
- 1 tablespoon coconut sugar
- 1/4 teaspoon cinnamon
Instructions
Muffin Batter
- Preheat oven to 350°F. Line a muffin tin with liners. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. In a large bowl, whisk sweet potato puree, eggs, coconut sugar, yogurt, oil, and vanilla. Add dry ingredients to wet ingredients and mix until just combined.
Topping and Baking
- In a small bowl, mix coconut sugar and cinnamon for topping. Divide batter evenly among muffin cups and sprinkle with topping. Bake for 18-20 minutes or until a toothpick comes out clean. Cool on a rack.
Notes
Fluffy sweet potato muffins made with wholesome ingredients. Perfect for breakfast or snack. Crunchy cinnamon sugar topping adds delightful texture.