Sweet Potato Muffins



– 1 cup mashed sweet potato (very smooth and cool or at room temperature) – 1 cup milk – 1/4 cup melted unsalted butter (slightly cooled; ½ stick) – 1/4 cup maple syrup – 1 egg (lightly beaten) – 2 teaspoons pure vanilla extract – 1 cup all purpose flour – 3/4 cup whole wheat flour – 2 teaspoons baking soda – 1 teaspoon cinnamon (or pumpkin pie spice – 1/4 teaspoon salt – optional: chocolate chips or fresh lemon zest

Step 1.

Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.

Step 2.

Stir in the flours, baking soda, cinnamon, and salt.

Step 3.

Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly.

Step 4.

Let cool for a minute in the pan, then transfer to a wire rack to cool.