Provider Farm

From our fields, for your family

Sweet Potato Morning Glory Muffin

Course: 
Veggies for breakfast! You can make these with parsnips or carrots too!
Ingredients: 
  • 1 cup whole wheat pastry flour
  • 1/2 cup old-fashioned rolled oats + additional for topping
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups shredded sweet potato (from about 1 large sweet potato)
  • 1/2 cup unsweetened shredded coconut + additional for topping
  • 1/2 cup raisins
Directions: 

Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
Whisk the flour, oats, baking powder, spices and salt together in a medium size bowl.
In a large bowl beat together the eggs, applesauce, honey, vanilla and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, shredded coconut and raisins.
Divide the batter between the prepared muffin cups and sprinkle with additional oats and coconut. Bake in the oven until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean. About 30-35 minutes. Let the muffins cool in the pan for about 15 minutes before using a butter knife to gently loosen them out onto a wire rack to continue cooling.

Credit: 
dishingupthedirt.com