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.
Total Time
40min
4.7
3 Ratings
Author: Margaret's Dish
Servings:
4
Ingredients
•
2
cups
Whole Wheat Pastry Flour
•
2
tsp
Baking Powder
•
2
tsp
Baking Soda
•
2
Tbsp
Ground Ginger
•
1
Tbsp
Simply Organic Cinnamon, Ground
•
as needed
Ground Nutmeg
•
1
tsp
Salt
•
1/2
cup
Coconut Oil
, melted
•
4
Tbsp
Ground Flaxseed
•
2/3
cup
Almond Milk
•
2/3
cup
Maple Syrup
•
1
Tbsp
Vanilla Extract
•
1 1/3
cups
Canned Pumpkin Purée
•
4
Tbsp
Blackstrap Molasses
•
1
cup
Sweet Potatoes
, grated
•
1
cup
Roasted Pecans
, chopped
•
to taste
Unsweetened Shredded Coconut
•
to taste
Pecan Halves
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.
2.
Chop the Roasted Pecans (1 cup). Grate the Sweet Potatoes (1 cup).
3.
Whisk Whole Wheat Pastry Flour (2 cups), Baking Powder (2 tsp), Baking Soda (2 tsp), Ground Ginger (2 Tbsp), Simply Organic Cinnamon, Ground (1 Tbsp), Ground Nutmeg (as needed), and Salt (1 tsp) together in a bowl. Add in Vanilla Extract (1 Tbsp).
4.
Beat Canned Pumpkin Purée (1 1/3 cups), Almond Milk (2/3 cup), Maple Syrup (2/3 cup), Blackstrap Molasses (4 Tbsp), and Ground Flaxseed (4 Tbsp) together for about a minute. This step helps the flaxseed gel with the other ingredients.
5.
Whisk in Coconut Oil (1/2 cup) and grated Sweet Potato.
6.
Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.
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.
8.
Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.
9.
Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1018
FAT
58.3 g
PROTEIN
13.3 g
CARBS
119.6 g
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