The muffins are super soft and tender in the interior with slight chewiness around the edges. They’re springy, moist, fluffy, light, and accidentally vegan but you’d never guess it!
⅓cupoilvegetable, canola, or liquid coconut oil will work
½cupmilkI used unsweetened cashew milk, any milk may be used
2tablespoonsmild or medium molasses
2teaspoonsvanilla extract
Instructions
Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf, or make approximately 28 mini muffins.
To a large bowl add the flour, baking powder, cinnamon, allspice, cloves, ginger, salt, and whisk together; set aside.
To a separate large bowl add the mashed sweet potatoes, sugars, oil, milk, molasses, vanilla, and whisk until combined.
Pour the wet sweet potato mixture over the dry ingredients, and stir until just combined; don’t overmix.
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Bake for about 17 to 18 minutes (start checking at 12 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Notes
*To cook the sweet potato: Quickly cook the sweet potato by peeling, dice into 1/2-inch cubes, place cubes into a microwave safe bowl, add 3 to 4 tablespoons of water, cover with plasticwrap, microwave on high power for about 15 minutes or until fork-tender, drain excess water, and mash well.Bake time: Mini muffin pans vary dramatically in how much batter they hold. Bake until the centers are set, springy to the touch, and toothpick is clean; start checking early on them.Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.Adapted from Mini Pumpkin Chocolate Chip Muffins.