I thought I’d share this healthy muffin recipe so you can make a batch for breakfast or store them for an afternoon snack. The texture of these muffins are amazing—they’re moist with just enough sweetness and crunch from the crumb topping. Sweet potatoes are becoming my go to ingredient for baking.

For this recipe, I microwave on high for 5 minutes a clean and dry sweet potato that has been pieced with a knife in multiple places. Allow the potato to cool to the touch before peeling. Then cube the potato and continue on with the recipe.

Sweet Potato Muffins

by Julie Awad

12 muffins

PREP

15 mins

COOK

20 mins

TOTAL

35 mins

Ingredients

wet ingredients

2 eggs

¼ cup coconut oil, melted

¼ cup maple syrup

½ cup almond milk

1 large cooked sweet potato, peeled and cubed

dry ingredients

2 cups GF flour

½ cup brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ teaspoon cinnamon

crumb topping

¼ cup GF flour

3 tablespoons brown sugar

½ teaspoon cinnamon

2 tablespoons pepitas

2 tablespoons cold butter, cubed

pinch of sea salt

Method

Preheat oven to 350°F.

the batter

In the blender, add the cubed sweet potato followed by all the other wet ingredients and blend until smooth.

Combine the dry ingredients in a large mixing bowl and whisk to remove any lumps.

Pour the blender ingredients into the mixing bowl and stir until just combined.

Divide the batter among the muffin liners.

the crumb topping

In a small bowl, combine the crumb ingredients and then mash the butter with a fork until well blended. Sprinkle each muffin with the topping.

Bake muffins for 20 minutes or until a toothpick comes out clean. Cool on a rack.