¾cup(150grams)sugarbrown or white, use 1 cup for sweeter muffins
¾cup(180grams)almond milk
3tablespoons(40grams)olive oilor another vegetable oil
1teaspoonvanilla extract
Dry Ingredients
2cups(300grams)all-purpose flour
1tablespoon(15grams)baking powder
1teaspooncinnamon
½teaspoonnutmegground or grated
⅓cup(40grams)walnutschopped
¼teaspoonsalt
Preheat the oven to 340°F or 170°C. Line a 12-muffin tin (or two 6-muffin tins) with muffin liners or 5-Inch squares of parchment paper.Prick your sweet potato with a fork, then microwave it at full power for 5 to 6 minutes, or until tender inside (a knife should slide in easily).
Cut the sweet potato in half with a knife, then scoop out the flesh and add it to a blender.
To the same blender, add the wet ingredients: almond milk, canolaoil, sugar, and vanilla extract. Blend until smooth.
To a large bowl, add the dry ingredients: all-purpose flour, salt, baking powder, nutmeg, and cinnamon. Whisk well to combine.
Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix with a spatula until combined, without overmixing.You should have a thick and sticky batter.
Add crushed walnuts and give it another quick mix (or any other add-ins).
Scoop the batter into the muffin pans. The mold should be ¾ full.
Bake in the oven at 340°F or 170°Cfor 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Take out of the muffin pan and let cool down completely on a cooling rack - about 30 minutes to an hour.Enjoy them for breakfast, mid-morning, mid-afternoon, post-workout snacks with nut butter on top, or as a sweet treat after dinner.