These particular muffins are not a baked good you’d find at a cafe or bake shop. Whose ever heard of a sweet potato muffin that tastes good and is healthy for you? I know that lately my posts have revolved around pretty UN-healthy baked goods, but this recipe will delight your taste buds and continue to make your body thrive. Sweet potatoes have antioxidants, phytochemicals, beta-carotene, vitamin c and e, folate, calcium, copper, iron, and potassium, so that’s why I picked this recipe to blog about to get back on track for my motto, “Just As Tasty and Twice As Healthy”. They kind of taste like pumpkin muffins, if you know what I mean. 😉
1 1/8 cups packed brown sugar
1/2 cup coconut oil
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
4 cups peeled, mashed sweet potato
1/2 cup raisins
1 cup walnuts
Preheat the oven to 350 degrees Fahrenheit. Grease muffin tins.
In a small mixing bowl, whisk the brown sugar, coconut oil, vanilla extract, and eggs until combined.
In a separate large mixing bowl, combine the flour, baking powder, spices, salt, and peeled/mashed sweet potatoes. Pour in the wet ingredient mixture to the dry ingredient mixture. Mix together on low speed in a stand mixer or with a handheld mixer. Gradually add in the raisins and walnuts.
Spoon muffin batter into the prepared muffin tins. Bake muffins for 25-30 minutes in the oven or until a toothpick comes out clean of the center of the muffin. Remove muffins from muffin tins once halfway cooled. Enjoy! Makena 🙂