Morning Glory Sweet Potato Muffins

“What’s the story, morning glory…
What’s the word, hummingbird…
Have you heard about Hugo and Kim?”

Anyone else an avid musical aficionado like me?

If you guessed Bye Bye Birdie, you win at life. And are definitely considered a fine figure of a human in my book! Musicals are toe-tapping contagious and are definitely a great way to pump yourself up in the morning. Another great way to motivate yourself in the AM: delicious baked goods! And in the case of these Morning Glory Sweet Potato Muffins, it’s a huge plus that these are chocked full of nutritious ingredients as well as tasty flavor.

You can honestly add just about anything to these muffins. Dried coconut flakes, dried fruits, carrots, rolled oats. You name it, these muffins would only benefit from any tasty addition. But I made mine as follows… Also they lasted about a week in a sealed container, so I was able to eat off of them all week long. Topped with a dab of almond butter or real butter, you have the perfect breakfast setup.

Morning Glory Sweet Potato Muffins

1/2 cup raisins
1/3 cup organic apple juice
1 medium sweet potato, peeled, about 6 ounces
1 medium apple
2 cups whole-wheat flour
1/2 cup packed brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp fine salt
3 large eggs
3/4 cup canola or vegetable oil
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup unsweetened, shredded coconut
1/4 cup rolled oats, for topping (optional)

1. Arrange a rack in the middle of the oven and heat to 375°F. Grease or line a 12-well muffin tin with paper liners.
2. Place the raisins and juice in a small microwave-safe bowl. Microwave on high power for 30 seconds. Remove from the microwave and set aside.
3. Grate the sweet potato and apple using the largest holes on a box grater. Transfer to a bowl and set aside.
4. Whisk the flour, sugar, baking soda, cinnamon, ginger, and salt together in a large bowl. Add the eggs, oil, vanilla, and raisins and juice, and stir until just combined. Fold in the sweet potato, apple, walnuts, and coconut.
5. Spoon the batter into the muffin pan, filling each just about to the top of the pan. Sprinkle the oats over the batter, if using.
6. Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Let cool in the pan until cool enough to handle, 4 to 5 minutes. Remove the muffins to a cooling rack and cool completely.

These muffins are moist in the middle, crispy on the outside, bursting with sweet potato and apple flavors, and utterly satiating. Make these for your family this coming weekend and eat off of them all week long. They make for a great breakfast item or afternoon snack!

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