SWEET POTATO MUFFINS

These sweet potato muffins are extremely moist, packed with nutrients, and DELICIOUS!

Bananas, zucchini, and pumpkin are my staple muffin-baking ingredients because they add nutrition as well as a terrific texture. But the sweet potato might just be my new favorite.

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.

INGREDIENTS

• 3 cups of mashed sweet potato see below for instructions
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup ground flaxseed meal optional

INSTRUCTIONS

1. To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
2. To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
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