Einkorn Sweet Potato Muffins
These delightful sweet potato einkorn muffins are the perfect balance of sweetness and earthy elements. These have a moist and tender cake like crumb, topped with my paleo cinnamon maple pecans they have the perfect balance of soft and crunchy topping.
Ingredients
Muffins
- 1 cup Cooked, cooled sweet potato with skin removed and mashed. (This is about 1 large, sweet potato or two small) 235 grams
- 1 cup Coconut sugar 150 grams
- 1/2 cup Avocado oil 105 grams
- 1/4 cup Milk 65 grams
- 2 large Eggs 104 grams total (52 per egg without shell)
- 2 tsp Vanilla extract
- 2 cups Einkorn flour (all purpose) 240 grams
- 1/2 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt 3 grams
- 1.5 tsp Cinnamon
Pecan topping
- 1/2 cup Maple cinnamon candied pecans chopped
Instructions
Muffin batter
- Make candied pecans if using topping, this can be made days or weeks in advance.
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners. Set aside.
- To a bowl add einkorn flour, baking soda, baking powder, salt, spices. Set aside.
- In a large bowl add mashed sweet potato, coconut sugar, eggs, vanilla, milk and oil. Mix until well combined.
- Add your dry ingredients to your wet and mix until well combined, but do not overmix.
- Scoop batter into muffin tins 3/4 full and top with my paleo maple cinnamon candied pecans and a sprinkle of granulated sugar. Bake 18-22 minutes at 350 degrees Fahrenheit.
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