There are a thousand ways to make healthy muffins, but I like them best when they are soft and squidgy, low in fat, and a little bit sweet. The great thing about these particular muffins is that the bulk of them is made from vegetables commonly found in desserts. Sweet potato puree, stoneground cornmeal and whole wheat pastry flour compose the bulk of the batter, while nut milk and natural yogurt add plenty of moisture. I also have a soft spot for this recipe because I can make it 100% organic without breaking the bank or sacrificing flavour, and the potato puree results in a pleasantly tender texture similar to that of banana bread. Although totally addictive on their own, the muffins are made even better with fun add-ins, like a cup of toasted chopped pecans or a mixed and matched cup of nuts, seeds, and dried fruits. One batch will have you looking forward to breakfast all through the work week.
Sweet Potato Corn Muffins
1 cup unbleached all-purpose flour (130g)
1 cup whole wheat pastry flour (100g)
1/3 cup stoneground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup natural yogurt
3/4 cup almond milk
3/4 cup + 1 tablespoon sweet potato puree (from 9 oz cubed sweet potato)
1 1/2 teaspoons vanilla extract
2 tablespoons oil of choice
1/3 cup raw granulated sugar of choice
Choose one of the following:
- 1 cup coarsely chopped toasted pecans
- 3/4 cup dried fruit such as raisins, cranberries, or chopped dried apple
- 3/4 cup dried coconut flakes
- 1 cup mixed nuts, seeds and dried fruit
Preheat the oven to 350° F. Brush the muffin moulds with a small amount of oil.
In a large bowl, whisk to combine and aerate the all-purpose flour, whole wheat pastry flour, cornmeal, baking powder, baking soda, cinnamon, and salt. If using add-ins, toss them in with the dry ingredients.
In a medium bowl, whisk together the potato puree, yogurt, vanilla extract, oil, and sugar until the ingredients are well combined. If you are using a large granulated raw sweetener, allow the sugar to dissolve for a few minutes while occasionally whisking the mixture.
Whisk in the egg until it is well combined. Gradually add the almond milk while whisking until the mixture is smooth.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and use a spatula to fold everything together just until no streaks of flour remain.
Fill the muffin cups almost to the top for large domed muffins (the batter will fill approximately 11 of the muffin moulds). Bake immediately in the preheated oven for 20-23 minutes or until the tops spring back to the touch. Let cool in the pan for 15 minutes, then move to a wire rack to cool completely.
The muffins will keep for 3-4 days in a sealed container at room temperature.