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RECIPE
18 INGREDIENTS10 STEPS40min

Gingerbread Sweet Potato Muffins

4.7
3 Ratings
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.
Gingerbread Sweet Potato Muffins Recipe | SideChef
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.
Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
http://margaretsdish.com/
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Fulfilled by
Margaret's Dish
HOWEVER VEGETABLE RIDDEN, PEANUT BUTTER FILLED, CHOCOLATE SWIRLED, KALE TOPPED THE RECIPES GET, THIS BLOG IS DISHING OUT DELICIOUS FOOD.
http://margaretsdish.com/
40min
Total Time
$3.74
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Whole Wheat Pastry Flour
1/2 Tbsp
Baking Powder
1/2 Tbsp
Baking Soda
1 Tbsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1 tsp
1/2 cup
Coconut Oil , melted
1/4 cup
Ground Flaxseed
2/3 cup
Almond Milk
2/3 cup
1/4 cup
Blackstrap Molasses
1 cup
Sweet Potatoes , grated
1 cup
Roasted Pecans , chopped
to taste
Unsweetened Shredded Coconut
to taste
Pecan Halves
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Nutrition Per Serving

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CALORIES
1018
FAT
58.3 g
PROTEIN
13.3 g
CARBS
119.6 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.
Step 2
Chop the Roasted Pecans (1 cup) . Grate the Sweet Potatoes (1 cup) .
Step 3
Whisk Whole Wheat Pastry Flour (2 cups) , Baking Powder (1/2 Tbsp) , Baking Soda (1/2 Tbsp) , 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) .
Step 4
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.
Step 5
Whisk in Coconut Oil (1/2 cup) and grated Sweet Potato.
Step 6
Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.
Step 7
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.
Step 8
Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.
Step 9
Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.
Step 10
Serve and enjoy!
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Nutrition Per Serving
Calories
1018
% Daily Value*
Fat
58.3 g
75%
Saturated Fat
25.8 g
129%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
119.6 g
43%
Fiber
17.9 g
64%
Sugars
48.4 g
--
Protein
13.3 g
27%
Sodium
1512.2 mg
66%
Vitamin D
0.4 µg
2%
Calcium
397.3 mg
31%
Iron
10.7 mg
59%
Potassium
898.5 mg
19%
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