Sweet Potato Morning Glory Muffins

Sweet Potato Morning Glory Muffins

Taylor's favorite kind of muffin is a morning glory muffin. We make them often in the fall and winter months and typically freeze a batch so we'll have easy access to them on busy mornings. I usually make my morning glory muffins with shredded carrots but this version with sweet potato is a new favorite. The sweet potato adds a touch more sweetness than traditional carrots do. These muffins are packed with hearty veggies and fruit making them the perfect farmers fuel (or fuel for any job you're tackling!). They're moist, lightly spiced and sweet (but not too sweet). I'd say they're just about perfect and I hope you all love them as much as we do. Pour a cup of coffee and dig in! Cheers from Tumbleweed Farm.

Sweet Potato Morning Glory Muffins

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 12 muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup old-fashioned rolled oats + additional for topping
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups shredded sweet potato (from about 1 large sweet potato)
  • 1/2 cup unsweetened shredded coconut + additional for topping
  • 1/2 cup raisins

Preparation

  1. Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.
  2. Whisk the flour, oats, baking powder, spices and salt together in a medium size bowl.
  3. In a large bowl beat together the eggs, applesauce, honey, vanilla and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, shredded coconut and raisins.
  4. Divide the batter between the prepared muffin cups and sprinkle with additional oats and coconut. Bake in the oven until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean. About 30-35 minutes. Let the muffins cool in the pan for about 15 minutes before using a butter knife to gently loosen them out onto a wire rack to continue cooling.

Notes

*Store muffins at room temperature in plastic wrap for 3 days or place in freezer bags and freeze for 3 months.

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