Sweet Potato Muffins

Cook the sweet potatoes using your preferred method (baking, boiling, slow cooker, or microwaving).

Preheat oven to 350°F. In a large bowl, combine all dry ingredients: whole wheat flour (2 cups), brown sugar (0.5 cup), baking powder (1 tsp), baking soda (1 tsp), salt (0.5 tsp), and cinnamon (1 tbsp). Whisk together until well combined.

Once the cooked sweet potatoes (1 cup) have cooled, peel them and mash them in a medium-sized bowl until creamy. Whisk in the wet ingredients: applesauce (1 cup), plant milk (1 cup), and apple cider vinegar (1 tbsp).

Combine the dry mixture with the wet mixture. Stir in the raisins (0.75 cup) and walnuts (0.25 cup) (if using). Dollop the batter into a non-stick muffin pan, filling each cup 3/4 of the way to the top.

Bake at 350°F for approximately 25 minutes. Insert a toothpick into the center of a muffin; if it comes out clean, they are ready. Allow to cool before serving for a delicious breakfast or snack. Start 25m timer