Cozy and warm!

I overcooked my sweet potatoes… when life gives you mushy potatoes, make muffins!

It’s a cloudy, rainy weekend in SF, so I thought it’d be the perfect day to make sweet potato muffins. Spiced with cinnamon and ground ginger, with crunch from some pumpkin seeds, I love these muffins for breakfast or a quick snack. Enjoy!

Prep Time: 15 minutes
Cook Time: 23-28 minutes
Serves: 9 muffins

Ingredients

Dry:

• 1 1/2 cup oat flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 tsp baking powder
• 1/4 tsp salt

Wet:

• 1 1/2 cup cooked and mashed sweet potato
• 1/2 cup almond milk
• 1/3 cup coconut sugar (more if you have a sweet tooth!)
• 1 egg
• 1 tbs almond butter
• 1/2 tsp vanilla extract

Other:

• 1/4 cup pumpkin seeds (+ extra for topping)

Recipe

1. Preheat oven to 350° Fahrenheit . Grease or line a muffin tin.
2. In a medium bowl, mix together dry ingredients
3. In another medium bowl, mix together wet ingredients.
4. Stir dry ingredients into wet ingredients, reserving a teaspoon or so of the dry mixture. Toss the pumpkin seeds in the remaining dry ingredients until they are lightly dusted. Then, stir in pumpkin seeds into the combined wet mixture.
5. Spoon mixture into muffin tin. (Optional: add a few extra pumpkin seeds on top for decoration).
6. Bake for 23-28 minutes or until toothpick comes out clean. Let cool before eating.