Provider Farm

From our fields, for your family

Spiced Sweet Potato Muffins

Course: 
Ingredients: 
  • 1 large sweet potato, peeled and cut into 1- inch cubes
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/2 cup almond milk
  • 2 teaspoons apple cider vinegar
  • 2 eggs
  • 2 tablespoons freshly grated ginger
  • 1/2 cup pure maple syrup
  • 1/2 cup blackstrap molasses
  • 1/4 cup walnut oil (or another neatural tasting light oil)
  • 2 teaspoons vanilla extract
Directions: 

Preheat the oven to 375F. Line a standard muffin tin with paper liners and set aside.
In a large saucepan cover the sliced potatoes to cover them by at least 1 inch of water. Bring to a boil. Reduce heat and simmer until the potatoes are fork tender, about 15 minutes. Drain the potatoes and place them in a food processor and process until completely smooth and creamy. Measure out 1 cup of puree and set it aside (save any leftover puree for another use).
In a large bowl stir together the flour, baking soda, spices and salt. Set aside.
In a smaller bowl vigorously whisk together the almond milk and apple cider vinegar and let the mixture rest for 5 minutes (this will create a dairy free buttermilk). Whisk in the eggs, freshly grated ginger, maple syrup, molasses, oil, vanilla extract and sweet potato puree. Mix until everything is well combined. Pour the wet ingredients into the bowl of the dry ingredients and stir until just incorporated. Spoon the mixture into the prepared muffin tin and bake in the oven until a toothpick comes out clean when inserted in the center of a muffin, about 20-22 minutes.
Let the muffins cool in the pan for 10 minutes before gently removing them to a wire rack to completely cool.

Credit: 
dishingupthedirt.com