Remember that sweet potato puree I told you to save? Pull it out of the freezer to defrost. This month for Muffin Top Monday I made whole-wheat sweet potato muffins. This healthy recipe for muffins is packed with vitamin A, C, plus all of the protein and calcium you get from the greek yogurt.
Gourmet Recipe adapted from Marcus Samuelsson
½ cup melted Kelapo Coconut Oil, more for greasing tins
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
1. Preheat oven to 375 degrees F and grease a 12-cup muffin tin. 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.
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.