Sweet Potato Muffins Bake (Print Version)

Fluffy muffins with sweet potato puree, cinnamon, and vanilla. Super moist and enjoyably light.

# Ingredients:

→ Wet Ingredients

01 - 1/2 cup sweet potato puree
02 - 1/2 cup water or milk of choice
03 - 1 tbsp white or cider vinegar
04 - 2 tsp pure vanilla extract
05 - 3 tbsp oil, almond butter, or additional sweet potato puree

→ Dry Ingredients

06 - 1 cup spelt, white, or gluten-free all-purpose flour
07 - 1/2 cup sugar, unrefined if desired
08 - 1 tsp cinnamon
09 - 1/2 tsp salt
10 - 1/2 tsp baking powder
11 - 1/2 tsp baking soda
12 - 1/4 tsp ground ginger (optional)

# Steps:

01 - Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
02 - Whisk together the sweet potato puree, water or milk, vinegar, vanilla extract, and oil. Let the mixture sit for 10 minutes.
03 - Sift the flour, sugar, cinnamon, salt, baking powder, and baking soda into a separate bowl. Add ground ginger if desired.
04 - Combine the dry ingredients with the wet ingredients, stirring gently to form a batter. Avoid overmixing.
05 - Scoop the batter into the prepared muffin liners, filling each about 2/3 of the way up.
06 - Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow the muffins to cool completely. They taste even better the next day, and the liners peel off more easily.

# Notes and Tips:

01 - For mini muffins, adjust the baking time accordingly.
02 - Muffins store well and the flavor improves after resting overnight.

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