Sweet Potato Spice Muffins
Velvety mashed sweet potato makes these muffins impossibly moist and gently sweet, warm with spice. A cozy way to eat more roots.
Why you'll love this recipe
- Not one spoon of refined sugar
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup mashed roasted sweet potato
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda
- 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch salt
- 1/3 cup chopped pecans
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk sweet potato, maple, eggs, coconut oil and vanilla.
Combine flour, leaveners, spices and salt; fold into wet. Fold in pecans.
Divide between cups; bake 20–24 minutes until springy.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Sweet Potato Spice Muffins really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Sweet Potato Spice Muffins keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Sweet Potato Spice Muffins make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Sweet Potato Spice Muffins
Velvety mashed sweet potato makes these muffins impossibly moist and gently sweet, warm with spice. A cozy way to eat more roots.
Ingredients
- 1 cup mashed roasted sweet potato
- 1/3 cup (80 ml) pure maple syrup
- 2 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp vanilla
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda
- 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch salt
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk sweet potato, maple, eggs, coconut oil and vanilla.
- Combine flour, leaveners, spices and salt; fold into wet. Fold in pecans.
- Divide between cups; bake 20–24 minutes until springy.
