Sweet Potato Apple Muffins and Cinnamon Butter

I had a five (plus) pound sweet potato. It didn’t take me long to realize that cutting a sweet potato of that size is pure insanity and, honestly kind of dangerous. So after hacking at my other giants I decided just to try to bake this potato. And what did I get? Five cups of sweet orange goodness. So what do you do when you have five cups of sweet potato? Look up piles of recipes.

Today is my start of using up my five cups of sweet potato. If I find anything worth repeating I may be going to the market to get more giant sweet potatoes, because they were a heck of a deal.

I haven’t made any Paleo muffins or cakes yet. I haven’t been crazy keen on Paleo baking, it rarely gives the right texture. I am all about texture; if it’s off I struggle. Now this has gotten better the longer I have eaten Paleo, but it is still a big deal to me.

I got this recipe from ThreeDietsOneDinnner. I didn’t change anything, I would, however, add more cinnamon, maybe up to 1.5 tsp. That or play around with other spices like pumpkin pie spice. Really, I just wanted it a little spicier. Also, mine made 30 mini muffins, but my muffin cups seemed just a little small in the mini muffin pan.

Sweet Potato Apple Muffins

Makes 12 regular muffins and 24 mini muffins

1/2 cup (packed) cooked sweet potato

1 small apple, peeled and grated

3 eggs

1/2 cup cashew butter

2 Tablespoons butter, melted

1 Tablespoon maple syrup (optional)

1 teaspoon vanilla

2 Tablespoons coconut flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1.       Preheat your oven to 350º and line a muffin tin with paper liners (24 mini or 12 regular).

2.       In a small bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder and salt.

3.       Whisk together the sweet potato, apple, eggs, cashew butter, butter, maple syrup and vanilla in a separate, medium bowl, combining well.

4.       Add the dry ingredients to the wet and stir to combine well.

5.       Using an ice cream scoop, divide the batter evenly in the muffin tin (filling them 3/4 way full). Bake at 350º for 15 minutes for the mini muffins or 24 minutes for the regular, or until an inserted toothpick comes out clean. 

I made cinnamon honey butter to go with this. I don’t think you need it, but it does add a nice extra flavor. The muffins had more of a fluffy cupcake texture, I imagine cinnamon frosting would be super yummy, but that is for another day.

Cinnamon Honey Butter

½ cup softened butter

2 TBS honey

½ tsp cinnamon

1.       Stir honey butter, start with less and add more to your personal taste.

2.       Stir in cinnamon, again, add less first then more to taste.

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