If you are looking for a quick breakfast for Thanksgiving morning or any fall morning these are perfect! This recipe for sweet potato muffins is is packed with vitamin A, C, plus all of the protein and calcium you get from the Greek yogurt. You can make these the night before and enjoy in the morning either room temperature or warmed up with a little coconut oil.
If you want to make these a little unhealthy you can add your favorite toppings. I suggest a cinnamon crunchy topping, or a vegan vanilla frosting. See the recipes below on how to make those. Or create your own yummy topping to make these muffins a little sinful.
Healthy Sweet Potato Muffins
½ cup melted Kelapo Coconut Oil
2½ cups whole-wheat flour, preferably pastry flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup mashed or pureed sweet potato
1 egg, beaten
½ cup non-fat Greek yogurt
Kelapo non-stick cooking spray
1. Preheat oven to 375 degrees F and spray a 12-cup muffin tin with coconut oil non stick cooking spray. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted coconut oil, sweet potato, egg, and greek yogurt. Fold wet mixture into dry mixture until just combined. Muffin batter will be a lot thicker than you are used to.
2. Fill muffin tins; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm.
Muffins will keep in a covered container for up to 2 days.
If you want to turn these into an extra special treat, slice in half, spread small amount of Kelapo Coconut Oil on and sprinkle with cinnamon and sugar. Or you can make our delicious vegan vanilla frosting to turn these muffins into sweet potato cupcakes.
Cinnamon Crunch Topping
3 tablespoons sugar
1 tsp cinnamon
Mix ingredients and sprinkle on muffins before baking. Muffins will come out of the oven with a crunchy, cinnamon topping.
Vegan Vanilla Frosting
4 cups powdered sugar
1/2 cup Kelapo Coconut Oil
1 Tbsp vanilla extract
Approx. ¼ cup water
Combine the confectioners’ sugar, coconut oil, and vanilla in the bowl of a stand mixer on medium high speed. With the mixer running, slowly add water, until the desired buttercream consistency, not necessarily using all the water.