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.
1. Preheat the oven to 350 degrees. Line muffin tins with paper cups or lightly grease with olive oil.
2. 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.
3. 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!
4. 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, peeled
- 4 large eggs
- 1 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.