These are moist and delicious like a carrot cake. They are made with healthy sweet potatoes and good olive oil. Just cause it’s a muffin doesn’t mean it can’t have some benefits. This is a half recipe that makes 6 muffins which I find is perfect for two, enjoyed over a few days. They stay nice and moist .
You will need:
- 1 cup flour
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- pinch of salt
- 1 cup sweet potato puree/mash
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tsp vanilla or rum (I used my homemade vanilla rum)
- 1 egg
- 1/2 cup olive oil (or 1/4 cup olive oil and 1/4 cup blood orange avocado oil)
- 1/2 cup icing sugar and 1-2 tbsp orange juice or maple syrup just until makes a thick glaze to drizzle on tops.
Step 1: peel and steam or boil sweet potato until soft. In a small bowl add dry ingredients: flour, cinnamon, baking powder and salt. Mash sweet potato with a potato masher or food processor until smooth puree.
Step 2: Heat oven to 350 degrees and get 6 large muffin cups ready. I use parchment liners. In a large bowl add sweet potato puree, brown sugar, honey, vanilla, egg and olive oil. You can use some orange flavoured avocado oil and some olive oil or all olive oil. Mix well with a whisk.
Step 3: add flour mixture and fold in with a spatula until incorporated. Do not over mix.
Step 4: scoop with an ice cream scoop into cups.
Step 5: bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool.
Drizzle glaze on top and bite it!