These muffins could win any baking contest and make hundreds of dollars for any bake sale. They are tender, moist, perfectly sweetened and are surprisingly healthy. Flax seeds are added to the mix which gives these babies some nice omega 2’s and sweet potatoes themselves are loaded with nutritional value. The best part though, of course, is how amazing they taste. I ate three immediately after they came out of the oven and still wanted more. Eat them now or freeze them for later but whatever you do, you must give this recipe a try!

Ingredients:

3 cups of mashed sweet potato (see below for instructions)

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 cup sugar

3/4 cup vegetable oil

3 large eggs

1 tsp vanilla

1/2 cup ground flaxseed meal (optional)

 

Instructions:

To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.

To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.

Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.

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Quick tip: Add raisins for a nice added texture and flavor.

Recipe and image courtesy of Good and Simple