Name: Sweet Potato Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 10 servings
Ingredients: 75 g cooked, mashed orange sweet potato (cooled); 140 g superfine blanched almond flour (must be superfine or your muffins will be dense); 128 g fine oat flour (or starch for grain-free); 2.5 tsp baking powder; 0.25 tsp fine salt; 180 g lite canned coconut milk (room temperature, shaken first (or creamy almond milk or oat milk)); 120 g pure maple syrup; 10 g vanilla extract; 75 g mini semi-sweet dairy-free chocolate chips (minis spread more throughout the batter)

Instructions

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1

Cook a whole [sweet potato] either in a microwave or oven until squishy soft. Let the [cooked, mashed orange sweet potato] completely cool. This can take about mins (45).
2

Preheat the oven to 177°C (350°F) and line a muffin pan with liners (10 muffin).
3

To a large bowl, whisk together the superfine blanched almond flour (140 g), fine oat flour (128 g), baking powder (2.5 tsp) and fine salt (0.25 tsp) until no lumps remain. Set aside.
4

Peel and mash the cooled [sweet potato]. Measure out the cooked, mashed orange sweet potato (75 g) and add to a food processor or blender. Add the lite canned coconut milk (180 g), pure maple syrup (120 g) and vanilla extract (10 g). Blend until completely smooth and no bits/chunks of [sweet potato] remain.
5

Pour the blended mixture (make sure to scrape it all out) over the bowl of dry ingredients and stir until completely smooth and mixed. Gently stir in the mini semi-sweet dairy-free chocolate chips (75 g), being careful not to over-mix too much. The batter will be thick, don't be tempted to add more [milk].
6

Use an ice cream scoop or a cup (0.33) measuring cup to divide the batter into the liners (10 muffin). The batter will fill up to the tops, which results in large tall muffins. Do not divide it into more [muffins], it won't overflow. Lightly smooth out the tops with the back of a spoon, don't mash it down, as we want to keep the batter light so they rise nicely. Top with extra [chocolate chips].
7

Bake for 20-25 minutes until a toothpick is clean from the center of a [muffin]. The oat flour version was done at mins (22) but the starch version takes closer to mins (25). Keep in mind ovens vary, so look for the clean toothpick.
8

I know it's hard, but you need to let these [muffins] cool 15-30 minutes, the longer end for the starch version. These [muffins] continue to cook as they cool, especially starch-based ones. They will be too moist if eaten right away. Store completely cooled [muffins] in a large ziplock bag or sealed container at room temperature.