Name: Gingerbread Sweet Potato Muffins
Total time: PT2400.0S
Yield: 4
Ingredients: 2 cup Whole Wheat Pastry Flour; 2 teaspoon Baking Powder; 2 teaspoon Baking Soda; 2 tablespoon Ground Ginger; 1 tablespoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1 teaspoon Salt; 1/2 cup Coconut Oil; 1/4 cup Ground Flaxseed; 2/3 cup Almond Milk; 2/3 cup Maple Syrup; 1 tablespoon Vanilla Extract; 1 1/3 cup Canned Pumpkin Purée; 1/4 cup Blackstrap Molasses; 1 cup Sweet Potato; 1 cup Roasted Pecans; to taste Unsweetened Shredded Coconut; to taste Pecan Halves

These muffins are SO, SO moist, full of nutrients, and require less sugar than most other muffin recipes because of the natural sweetness of the potatoes.

Oven

Beginner

Gingerbread Sweet Potato Muffins

calories

total_fat

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Whole Wheat Pastry Flour

Baking Powder

teaspoon

Baking Soda

Ground Ginger

tablespoon

Ground Cinnamon

Ground Nutmeg

Salt

Coconut Oil

Ground Flaxseed

Almond Milk

Maple Syrup

Vanilla Extract

Canned Pumpkin Purée

Blackstrap Molasses

Sweet Potato

Roasted Pecans

Unsweetened Shredded Coconut

to taste

Pecan Halves

Stove

Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.

Chop the Roasted Pecans (1 cup). Grate the Sweet Potato (1 cup).

Whisk {@0:}, {@5:}, {@6:}, {@4:}, {@2:}, {@3:}, and {@7:} together in a bowl. Add in {@1:}.

Whisk Whole Wheat Pastry Flour (2 cup), Baking Powder (2 teaspoon), Baking Soda (2 teaspoon), Ground Ginger (2 tablespoon), Cinnamon (1 tablespoon), Nutmeg (1/4 teaspoon), and Salt (1 teaspoon) together in a bowl. Add in Vanilla Extract (1 tablespoon).

Whisk Whole Wheat Pastry Flour (2 cups), Baking Powder (2 tsp), Baking Soda (2 tsp), Ground Ginger (2 Tbsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (1/4 tsp), and Salt (1 tsp) together in a bowl. Add in Vanilla Extract (1 Tbsp).

Beat {@3:}, {@1:}, {@2:}, {@4:}, and {@0:} together for about a minute. This step helps the flaxseed gel with the other ingredients.

Beat Pumpkin Puree (1 1/3 cup), Almond Milk (2/3 cup), Maple Syrup (2/3 cup), Blackstrap Molasses (1/4 cup), and Ground Flaxseed (1/4 cup) together for about a minute. This step helps the flaxseed gel with the other ingredients.

Beat Canned Pumpkin Purée (1 1/3 cups), Almond Milk (2/3 cup), Maple Syrup (2/3 cup), Blackstrap Molasses (1/4 cup), and Ground Flaxseed (1/4 cup) together for about a minute. This step helps the flaxseed gel with the other ingredients.

Whisk in Coconut Oil (1/2 cup) [Melted] and grated Sweet Potato.

Whisk in Coconut Oil (1/2 cup) and grated Sweet Potato.

Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.

Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with {@0:} and push a {@1:} the center of each muffin.

Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with Unsweetened Shredded Coconut ( to taste) and push a Pecan Halves ( to taste) the center of each muffin.

Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with Unsweetened Shredded Coconut (to taste) and push a Pecan Halves (to taste) the center of each muffin.

Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.

Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.

Gingerbread Sweet Potato Muffins

4.7

40MINS

$3.74

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions