These sweet potato muffins are an unusual combination of some really good-for-you ingredients, like sweet potatoes, olive oil, walnuts, and whole wheat pastry flour. They are extremely moist and a great way to start your morning or for an afternoon snack. They freeze well too.
- Preheat the oven to 350 degrees. Line muffin tins with paper cups or lightly grease with olive oil.
- Grate the sweet potato with a food processor or box grater. Transfer to a large bowl and mix with eggs, sugar, lemon zest, and ginger, until well blended.
- Add in the whole-wheat pastry flour, salt, baking powder, olive oil, applesauce, walnuts, and raisins. Mix just until well blended. Do not over mix!
- Spoon into muffin tins, filling the tins just under the brim. Bake for 20-25 minutes. Test for doneness with a toothpick—the toothpick should have some pieces of muffin on it, but not raw. Transfer to a wire rack and allow to cool slightly before eating.
- 14 ounces (about 2 medium) sweet potato, washed with skins on
- 4 large eggs
- 2/3 cup brown sugar
- 2 teaspoons lemon zest
- 1 heaping teaspoon freshly grated ginger (optional)
- 2½ cups whole wheat pastry flour
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup olive oil, plus more for muffin tins
- ¼ cup unsweetened applesauce (see Ann’s Tip)
- ½ cup chopped walnuts
- ½ cup golden raisins
Ann's Tips and Tricks
If you don’t have applesauce just add in another ¼ cup of olive oil.
If you can’t eat all your muffins at once, freeze them in Ziplock bags as soon as they are cool, and you’ll have a sweet breakfast treat at the ready. Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier baked good.