Ingredients:

  • 1 cup (245g) mashed sweet potato
  • 2 large eggs (100g)
  • 1/3 cup (80ml) melted coconut oil or melted unsalted butter
  • 1/2 cup (120ml) pure maple syrup or honey
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour or all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 1/2 tsp (4g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin thoroughly or line with paper liners.
  2. In a large bowl, whisk the mashed sweet potato, eggs, melted oil, maple syrup, and vanilla until the mixture is smooth and velvety.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually fold the dry ingredients into the wet using a spatula; stop the moment no streaks of flour remain.
  5. Scoop the batter evenly into the 12 cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes until a toothpick comes out clean or with a few moist crumbs.
  7. Let the muffins rest in the pan for 5 minutes before transferring to a wire rack.