Last night I was going make something with baked #sweetpotato, but we ended up making breakfast for dinner. So I saved this large sweet potato for baking muffins! It came out delicious, soft, and it’s #vegan! You couldn’t even tell I promise.
Ingredients:
Wet:
1 1/4 cup of baked Sweet Potato (Peel skin off, mash with fork)
1/2 cup of Coconut Oil
1 cup of Almond Milk
1 tsp. Apple Cider Vinegar
1 tsp. Vanilla Extract
Dry:
2 cups of White Flour
1/4 tsp. Salt
1 tsp. Ground Cinnamon
2 tsp. Baking Powder
1 cup of White Sugar
Directions:
Preheat oven to 350 degrees
Mix coconut oil and sugar until creamy (I used an electric mixer)
Add vinegar and vanilla until completely blended
Shift flour, baking powder, salt, cinnamon in a separate bowl
Alternate between almond milk and flour mixture into the bowl first bowl
Gradually add sweet potato 1/4 cup at a time with a mixer
Line cup cake pan, scoop batter with an ice scoop to get an even amount throughout
Bake for 28-30 minutes or until your liking
Enjoy!
Please let me know how your potato Muffins came out!
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