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Sweet Potato and Cinnamon Muffins

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Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2 sweet potatoes medium
  • 3 tbsp whole milk
  • 1 tbsp white vinegar
  • 2 eggs at room temperature
  • 1 cup brown sugar packed (220 g)
  • ¾ cup olive oil (160 mL)
  • 1 ½ cups whole wheat flour (230 g)
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg, freshly grated or ground

Instructions
 

  • Poke holes all over the sweet potatoes with a fork. Roast the sweet potatoes whole at 425 F for about 40-45 minutes or until tender. This step can be done a day or two before you want to make the muffins.Just store them in the refrigerator.
  • When you’re ready to make the muffins, peel the sweet potatoes and mash them with a fork. Set aside and discard the skins.
  • Preheat the oven to 350 F and line a muffin tin with liners.
  • Mix the milk and vinegar together and set aside for at least 5 minutes or until the milk curdles.
  • In a large bowl or a bowl of a stand mixer, mix the mashed sweet potatoes, eggs, brown sugar, olive oil, and the milk/vinegar mixture.
  • In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Add about 2-3 tbsp of the batter into each muffin tin. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Serve warm or at room temperature.