Nothing says winter to me like crisp apples and the earthiness of sweet potatoes, even if the temperature still reads 65 degrees. These sweet potato apple muffins are delicious for breakfast, snack or afternoon treat. I love Honey Crisp apples for their crunch, but I found that the sweetness of Fuji apples work great in this recipe, which means that I don’t have to had any extra sugar. And, as you have probably figured out by now, I am a huge fan of hiding veggies in yummy breakfast treats; these muffins are no exception!
I eat a lot of sweet potatoes, so I like to have steamed, mashed ones on hand. It makes prep time a dream when all I have to do is pull it out of the fridge. So next time you’re steaming some, make a double batch and use them for these sweet potato apple muffins!
These sweet potato apple muffins are also vegan, which to some people is important, to me, it’s a great breakfast option when I’ve run out of eggs. And they are very forgiving, in fact, the muffins are best if you over-bake them slightly and then leave them out to cool for a good thirty minutes. If you try them right out of the oven, they will be terribly gooey, but after a solid half an hour, they dry out and firm up. As always, use what you have; I made this batch with raw pumpkin seeds tossed in and a few sprinkled on top!
Sweet Potato Apple Muffins
Makes 12 Muffins
Prep time: 20 Cook time: 45
1 medium Sweet Potato- steamed and mashed
1/3 cup Coconut Oil
½ t. Baking Powder
½ t. Baking Soda
1 Lemon- juiced
Splash of Apple Cider Vinegar
1 t. Cinnamon
½ t. Nutmeg
1 T. Vanilla
Pinch of Salt
¾ cup Coconut Milk
1/3 cup Water
1 ¾ cup All Purpose Gluten Free Flour
1 medium Fuji Apple- diced
1. Preheat your oven to 400 degrees. Begin by prepping your sweet potato; I like to steam them, I’ve found that they cook fastest that way—or seem to! Mash the cooked sweet potato along with the coconut oil. Then add in the spices, lemon juice, apple cider vinegar, and mix well.
2. Pour in the liquids and mix until the batter is smooth. Then gradually add in the flour, half cup at a time. Once the flour is incorporated, toss in the apple and mix gently.
3. Spoon batter into a greased muffin tin, the batter will be fairly wet and the muffin tins full. Bake 45 minutes then let rest for 15 minutes before diving in!
Enjoy with butter, jam, or honey.