Imagine standard morning glory muffins, and make them even better. The result? This sweet potato morning glory muffin recipe: incredibly moist, perfectly sweet, and full of texture and flavor from ingredients like apple, coconut, and millet, and baking spices.
- 16 ounces (2 cups) cooked mashed sweet potato
- 3 eggs
- 1 1/4 cups vegetable oil, such as canola
- 2 teaspoons pure vanilla extract
- 1/4 cup flax meal
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- 1 cup packed light brown sugar
- 2 teaspoons baking soda
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/3 cup millet, optional
- 1/2 cup unsweetened shredded coconut
- 1 apple, diced small
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans, optional
Preheat the oven to 375°F and grease or line muffin tins. The recipe will make about 18 muffins.
Soak the raisins in warm water and set aside. While the raisins are soaking, beat together the eggs, oil, vanilla, brown sugar, cinnamon, ginger, nutmeg, lemon juice, and flax meal until smooth and emulsified. Add the mashed sweet potato and mix until fully combined.
Add the baking soda, flour, salt, and millet and stir just until combined. Scrape the bowl to make sure.
Fold in the drained raisins, diced apple, nuts, and coconut.
Spoon into muffin tin cups and bake for 22 to 25 minutes, until the tops feel springy and craggy, and a cake tester comes out clean.
Serve warm with good butter and jam, though they are delicious on their own as well. These will keep for several days in an airtight container.