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Magical Sweet Potato Muffins

Karen Patten
  • 45 minutes
  • Serves 24


2 cups

Whipped sweet potatoes (You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.)


Ripe Medium to Large Bananas (I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.)

2 tbsp

Vanilla (I suggest using the highest quality that you can find. )

1 tbsp

Sun Butter

1 tsp

Baking Powder (I make mine "heaping." It helps to make this dense muffin fluffier!)

1 tsp

Baking Soda

1 tbsp

Cinnamon (Again, the better the quality - the better your end results!)

1 tsp

Pumpkin pie spice (This is typically a mix of cinnamon, ginger, nutmeg, and cloves.)

1 2/3 cups

Unsweetened Almond Milk (Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.)

1/3 cup

Grade B Dark Maple Syrup (You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.)

1 1/2 cups

Gluten Free (optional) Oats

1 cup

Oat Flour

1/2 cup

Finely Ground Golden Flax Seeds

3/4 cup

Hemp Hearts