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shredded sweet potato muffins

shredded sweet potato muffins on tray
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4 from 1 review

My favorite source for ground nuts is Trader Joe’s but you can just blend up your own nuts in the food processor too.

Ingredients

Scale
  • 1 1/4 cup walnuts or almonds (OR 1 cup pre-ground nuts or almond meal, walnut meal, etc.)
  • 1 large sweet potato peeled and cut into large chunks
  • 2 eggs
  • 1/2 cup olive oil
  • 2 teaspoons vanilla
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoons salt
  • 1 3/4 cups whole wheat flour

Instructions

  1. Preheat oven to 375 degrees F. Prepare muffin pan with butter or paper liners.
  2. In the bowl of a food processor, pulse nuts until they’re finely ground. (If you’re using ground nuts, just add them after the sweet potatoes have been processed.)
  3. Add sweet potato chunks and keep grinding until everything is blended together.
  4. Add the eggs, which will help the mixture come together.
  5. Next add olive oil and vanilla and pulse again.
  6. Throw in the dry ingredients and mix only until blended.
  7. Fill muffin pan 3/4 full and bake according to size: regular muffins 20-22 minutes, mini muffins 10-12 minutes.

Find it online: https://foodlets.com/2014/10/25/shredded-sweet-potato-muffins/