Sweet Potato Muffins

The beginning of Autumn heralds the coming harvest of sweet potatoes! Our state, (NC) is the country’s biggest producers of sweet potatoes and there are many ways to use them. One delicious way is to make light, fluffy, 100% whole grain sweet potato muffins. Only mildly sweet, these golden gems can accent a savory meal, or serve as a quick snack or even a dessert served with ice cream, whipped cream or fresh fruit.

The amazing chia seed plays a part in these health-supporting muffins and adds to the light texture, but you can leave them out if you prefer. I do recommend whole, raw organic chia seeds as for food storage as well as every day diet, and I incorporate them in as many of my dishes and meals as I can. The nutritional boost of calcium and omega-3 fatty acids is jam-packed in this tiny seed.

For these 100% whole grain muffins, I use either Kamut or whole wheat pastry flour, freshly ground in my WonderMill. I use my dehydrated fruit, my favorites are cranberries, apples, pineapple or raisins. For a savory taste, experiment with mild dried veggies or nuts. 

Food pantry option: use home dehydrated sweet potato powder or “plops” that are rehydrated in place of fresh cooked potatoes.

Sweet Potato Muffins
Makes 12

Mill soft wheat (whole wheat pastry) or Kamut berries into flour using the WonderMill or Wonder Junior Deluxe grain mill.

Dry ingredients:
3 cups freshly-ground whole wheat pastry or Kamut flour
1/2 cup sweetener of choice
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon whole raw organic chia seeds (optional)
1 teaspoon cinnamon (for sweet version)
1 cup dried fruit, chopped or diced

Wet ingredients:
1 cup cooked sweet potato (no peel), mashed and fluffed with a fork
3 cups milk, non-dairy milk or other liquid (I use my homemade almond milk)
1 Tablespoon organic raw apple cider vinegar, with the mother
1 teaspoon vanilla, preferably homemade

Preheat oven to 375.

In a large mixing bowl, whisk dry ingredients together.

In another bowl, whisk wet ingredients together until smooth.

Pour the wet ingredients into the dry and stir until mixed well.  Let sit 5 minutes to allow the chia to soften. Lightly stir the batter again.

With an ice cream scoop, divide the muffin batter into 12 muffin tins that have been greased or lined with paper cups.

Bake for 30 minutes, or until muffins test clean and done in the center. Let cool on a rack.

 B’Teavon! (Bon Appetit!)


About Vickilynn Haycraft

Vickilynn Haycraft of Real Food Living has been an avid and passionate student of health and nutrition for over 30 years. For the last 25 years Vickilynn has been well-known for her experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a radio show hostess, magazine columnist, trusted product reviewer, cookbook author of Wrapping It Up! and  co-author of Naturally Healthy Cuisine, Real Food for Real Families. She is also a popular and frequent guest on radio shows, expert panels, speaking engagements as well as being full-time wife, home educator and mom of 5 children. 
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3 Responses to Sweet Potato Muffins

  1. Janet O'Malley says:

    I used to live in NC & was too busy to really cook much. Since my partner & I have been eating organic for almost 10 years, we’re always looking for recipes that eshew the sugar & white flours. Can’t wait to try the sweet potato muffins. Good food is now our good medicine. I don’t need drugs & hope I can go to my grave without them. Keep up the good work. (JOM now in Pittsburgh, PA)

  2. Vina8 says:

    Great recipe, Vickilynn! We grow plenty of sweet potatoes which last us all year and recently bought chia seeds for storage. I was looking for some recipes to use them. I also use kamut. This is a perfect recipe for us. Thanks.

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