Sweet Potato Muffins

I make these sweet potato muffins every fall—they’re soft, naturally sweet, and full of cozy flavor.  Adapted from a pumpkin muffin recipe, this version has a deeper, richer taste that sweet potatoes do beautifully. They’re also a wonderful way to use up leftover sweet potatoes.  You can easily customize them with nuts, dried fruits, or your favorite spices.

 Ingredients:

1/2 cup white sugar

1 cup mashed cooked sweet potato

1/3 cup olive oil

1/3 cup coconut milk

1 large egg

1 cup self-rising flour

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans or walnuts

1/3 cup raisins

Directions:

Preheat the oven to 350°F (175°C).  Grease a 6-cup muffin pan or line with paper liners.

Blending the wet ingredients:

In a blender, combine the mashed sweet potato, egg, sugar, olive oil, and coconut milk.  Blend until smooth.

Mixing the dry ingredients:

In a separate bowl, combine the flour, cinnamon, chopped nuts, and raisins.

Combining:

Pour the blended mixture into the dry ingredients. Gently fold together until just combined—do not overmix.

Filling the muffin cups:

Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.

Baking:

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the muffins cool in the pan briefly, then transfer to a wire rack to cool completely.

Tips & Variations:

Add a pinch of nutmeg or ginger for extra warmth

Swap raisins for dried cranberries or chopped dates

Use honey or coconut sugar for a more natural sweetness

For a healthier twist, substitute part of the flour with whole wheat flour

 

Soft, fragrant, and lightly nutty – these muffins are perfect for breakfast, snacks, or a cozy afternoon treat.