Sticking to my New Years resolution of baking healthier, I whipped up these tasty muffins for our family to enjoy. Julian is obsessed, so I’m thinking I’ll need to double the recipe next time. I’m hoping someday my cooking will be able to keep up with his appetite! I briefly featured these sweet potato-fig muffins on my Instagram Stories and DM’s started blowing up with requests for the recipe! So here it is friends!
These muffins are hearty and nutritious, thank you sweet potato. But sweet enough that even your kiddos will enjoy. I love baking healthy muffins because they feel like the gift that keeps on giving. Mornings are crazy in every household. So, do yourself a favor and whip these up the night before. Save yourself some chaos for a few mornings to come!
As always, let me know if you try this recipe at home! I always love to see your creations that you make for yourselves and your families. Be sure to tag me on Instagram (@heidi.stephens) and Facebook (Bainbridge Boheme) and I’ll feature your yummy baking in my IG stories! Enjoy!
Makes a dozen muffins
1 large sweet potato
½ cup coconut oil
½ cup almond milk
¾ cup maple syrup
1 tsp vanilla
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
Pinch of lemon zest
3/4 cup dried fig, chopped (fresh figs would be amazing too! But there was none at the store when I whipped up this batch)
Preheat oven to 400F. Roast the sweet potato for about 1 hour, until soft. Set aside and let cool completely. Peel the skin off the sweet potato and discard. In a medium sized bowl, mash the flesh with a fork. Add the oil, milk, maple syrup and vanilla, and whisk together.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and lemon zest. Incorporate the wet ingredients into the dry ingredients until well combined. Gently fold in the fig.
Line a muffin tin with muffin liners and evenly distribute batter throughout.
Bake until muffins are browned and toothpick comes out clean from center of muffin, about 20-25 minutes. Enjoy!
Adapted from “It’s All Good.”