I hope that you and your family have been healthy and well! We have officially been in the house for 17 days and comfort baking is now part of our routine. There’s a lot of uncertainty beyond our front door, but baking has been a welcome distraction and a yummy family activity. These spongy sweet potato muffins are full of homey flavors and are great for an easy breakfast or filling snack.
What I love about baking for myself is that it doesn’t have to be perfect. I truly experimented with these sweet potato muffins and created something that fits my personal taste. My instructions are full of opportunities to improvise or substitute with ingredients that work best for you. Don’t be afraid to try something new!
To make these muffins, start by cooking your sweet potatoes until they’re soft. I boiled mine whole for 25 minutes, ran them under cold water, and then peeled them. You can also chop your sweet potatoes and steam them for 20 minutes or cook in the Instant Pot with a tiny bit of water for 8 minutes on high pressure. Whatever method you choose, make sure that they’re easy to mash with a fork. Let them come to room temperature before combining with other ingredients so that you don’t scramble your eggs or melt the chocolate too soon.
As my sweet potatoes cooled down, I started on the dry ingredients. I chose to make a coarse flour with oats, coconut flakes, and almonds. This gave it a unique flavor and texture that’s a little more like a cookie than a cake. I poured the oats, coconut flakes, and almonds in my food processor and pulsed it for about five seconds. If you want a finer texture, pulse for 30 seconds or just use one and a half cups of flour.
From there, you can add the cinnamon, cloves, ginger, nutmeg, salt, baking powder, and baking soda directly to the food processor. Pulse for a few seconds to combine the mixture and then set that aside to work on the wet ingredients.
In a separate bowl, I mixed together the eggs, brown sugar, coconut oil, and vanilla. Once that mixture was smooth and creamy, I mashed the cooled sweet potatoes with a fork and stirred them into the wet ingredients. Then I slowly poured the sweet potato mixture into the bowl of the food processor. I stirred by hand, but you can also turn the machine back on until everything is completely combined.
The next thing I did was fold in dark chocolate chips. I’m sure that milk chocolate or semi-sweet morsels would also be fantastic as well as chopped almonds or pecans. Use whatever you have on hand!
Line your muffin pan with paper or lightly grease it and equally distribute the batter across the pan. I baked my muffins at 350 degrees for 22 minutes, which was the perfect amount of time for my oven. When you can stick a toothpick in and it comes out clean, your sweet potato muffins are done. They’ll have a nice bounce when you softly press on the top.
The dark chocolate chips and gentle traces of coconut make my sweet potato muffins decadent while the Fall-inspired spices demand you to calmly savor every bite. I’ll definitely be doubling the next batch I make because they were a hit with my family!
What have you been comfort baking while you’re home?
If you love sweet potatoes as much as me, here are a few more recipes you can try!
Talk to you soon!
| Servings |
muffins
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- 1 cup sweet potatoes about 2 small
- 1 cup oats
- 1/4 cup shredded coconut
- 1/4 cup whole roasted almonds
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup coconut oil melted and cooled
- 1 tsp vanilla extract
- 1/2-1 cup dark chocolate chips
Ingredients
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- Boil your sweet potatoes for 25 minutes or until they're easy to pierce with a fork. Run them under cold water, peel the skin off, and let them come to room temperature.
- Start on your dry ingredients! Pour the oats, coconut flakes, and almonds in your food processor. I wanted large pieces in my muffins so I only pulsed the food processor for about five seconds. For a finer texture, pulse for 30 seconds or longer.
- Add the cinnamon, cloves, ginger, nutmeg, salt, baking powder, and baking soda to the food processor and pulse for a few seconds to combine the mixture. Set aside.
- In a separate bowl, mix together the eggs, brown sugar, coconut oil, and vanilla.
- Mash the cooled sweet potatoes with a fork and stir them into the wet ingredients.
- Slowly pour the sweet potato mixture into the food processor bowl, hand stirring as you go until the batter is completely combined.
- Fold in the dark chocolate chips.
- Line your muffin pan with paper or lightly grease it and pour in the batter.
- Bake at 350 degrees for 22-25 minutes. Take them out of the oven when they pass the toothpick test!