Fluffy Sweet Potato Muffins

Sweet potato provides fibre, vitamins, and antioxidants. It also helps to reduce fat, and most importantly, it's the secret to the moist texture of these muffins.

Ingredients

• 1 large sweet potato *, diced
• 100 g (¾ cup) whole wheat flour
• 100 g (¾ cup) all-purpose flour
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 5 ml (1 tsp) ground cinnamon
• 2.5 ml (½ tsp) ground nutmeg
• 1 ml (¼ tsp) salt
• 2 eggs
• 125 ml (½ cup) maple syrup
• 125 ml (½ cup) milk or unsweetened soy beverage
• 60 ml (¼ cup) canola oil
• 25 g (¼ cup) unsweetened shredded coconut

 

* You can replace the sweet potato puree with unsweetened pumpkin puree (canned or homemade).

Preparation

1. In a pot of boiling water, over medium heat, cook the sweet potato for 10 minutes or until very tender. Drain and mash with a potato masher or an immersion blender. Reserve 240 g (1 cup) of purée for this recipe.
2. Preheat the oven to 180 °C (350 °F).
3. In a large bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the sweet potato purée, eggs, maple syrup, milk, and oil. Pour the mixture into the bowl with the flour. Using a spatula, mix until the dry ingredients are moistened.
5. Divide the batter among 12 muffin cups lined with paper liners. Sprinkle the coconut over the batter.
6. Bake in the centre of the oven for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Let cool before unmoulding.

*Photo credit: Mr. André Noël