I made these to 1) continue on the breakfast muffin kick and 2) use up the one sweet potato I had left after making the sweet potato and black rice dish. The orginal recipe had an oatmeal crumble top, which I was going to make, but then I spied the box of Trader Joe’s “Just the Clusters” Vanilla Almond cereal and thought I could skip a step and make a granola top. This turned out terrific. Really you could sprinkle anything on top of these and it’ll be terrific.
Terrific Sweet Potato Muffins
- 1 3/4 cup flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup cooked and mashed sweet potato (I peeled and diced one, put it in a pyrex bowl with a cup of water, covered with saran and nuked it for about ten minutes. Drain, cool, and mash. You could also roast it a more savory, intense flavor)
- 3/4 cup buttermilk
- 2 eggs
- 3 tbsp coconut oil, melted (or any vegetable oil)
- 2 tsp vanilla
- 1/4 cup oats
- 1/4 cup flour
- 1/4 cup sugar
- 1 tbsp melted butter
- 1 tsp vanilla
Preheat oven to 400. You’ll turn it down when the muffins go in. This is a new method for me – the blast of hot air at the beginning of baking makes the muffin tops rise high. Who knew?
Mix dry ingredients and set aside
Mix wet ingredients. Add to dry and stir until just combined.
Line muffin tin or spray with Pam. Fill cups 2/3 full. Sprinkle with crumble top or granola.
Put pan in oven and turn heat down to 375. Bake 16-18 minutes until golden brown and the kitchen smells of autumn.