I seem to have developed a bit of an obsession with sweet potatoes this Fall. So far I've enjoyed them in an appetizer, soup, salad, bread, and dessert, not to mention the many times I've just eaten them mashed and spread on toast (mmm!) And I'm still not done with sweet potato recipes yet!
One of the new ways I've used sweet potatoes this Fall was in these muffins, which I adapted from a recipe for Sweet Potato Cranberry Coconut Muffins.
This was a hearty muffin full of Fall flavours. The sweet potato gave them a nice orange colour, and I liked the crunch of walnuts throughout and the coconut sprinkled on top. I also added some fresh ginger to give them a spicy kick. I thought the ginger taste was pretty strong (which I liked), but feel free to reduce the amount of ginger for a less spicy muffin.
These are a fairly healthy, low-fat breakfast or snack, perfect for the cooler weather! And stay tuned for another dinner recipe using sweet potatoes soon!
Sweet Potato, Coconut & Ginger Muffins
Adapted from fANNEtastic food
3/4 cup whole wheat flour
1/4 cup brown sugar
2 tbsp unsweetened shredded coconut
1/2 tbsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking soda
1/2 cup mashed cooked sweet potato
2 tbsp greek yogurt (plain or vanilla flavour; or substitute soy yogurt for a vegan option)
2 tbsp applesauce
1/4 cup coconut milk beverage (from the carton)
1 tbsp ground flax
1/2 tbsp grated fresh ginger
1/4 cup chopped walnuts
additional shredded coconut for topping
Preheat oven to 350° and prepare a muffin pan by spraying with cooking spray or inserting paper liners.
Whisk all the dry ingredients together in a large bowl (flour through to baking soda).
Mix the wet ingredients (sweet potato through to ginger) in a separate bowl until completely smooth.
Add the wet ingredients to the dry ingredients and gently stir until the dry ingredients are just incorporated. Fold in the chopped walnuts.
Pour batter into prepared muffin tin, filling the cups about 3/4 full. Sprinkle additional coconut on top of muffins, pressing gently to make sure it sticks.
Bake for 23-25 minutes, until a toothpick comes out clean.
Makes 6 muffins (the recipe can easily be doubled to make 12 muffins).