Maple Sweet Potato Muffins

Back-to-school time is here! If your household is like most once school starts, mornings are busy and hectic. That's why Ashley shared her Maple Sweet Potato Muffin recipe with the team at Mass Appeal! This quick and easy recipe is perfect for kids rushing out the door in the morning.

Ingredients:
1 cup sweet potato, cooked and mashed
2 eggs
½ cup maple syrup
¼ cup unsweetened milk of choice
¼ cup coconut oil melted or other neutral oil
1 tsp. vanilla extract
1 cup gf all purpose flour or regular all-purpose flour
1 ½ cups almond flour or oat flour
2 tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground or fresh nutmeg
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
Frosting Ingredients:
½ cup coconut yogurt or yogurt of choice
¼ cup maple syrup
1 tsp. vanilla extract
​

Instructions:
Preheat the oven to 350° and line a cupcake tin with liners, set aside. Whisk together milk, eggs, oil, mashed sweet potato, vanilla and maple syrup until fully combined.
In a large bowl add the dry ingredients. GF all-purpose flour, almond flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, baking powder and sea salt. Whisk together until all the ingredients are full incorporated. Add the wet and dry ingredients together, make sure not to over mix.
Fill the cupcake liners evenly with the batter. Bake for 18-20 minutes until a toothpick comes out clean. Cool the cupcake sin the tin for 5 minutes and then remove to a cooling rack. Let cool fully before frosting and decorating.