{recipe} Sweet Potato Mini Muffins

We are big sweet potato fanatics in our house.  This is super easy recipe - a basic muffin recipe, with some sweet potato puree added.  The bright color of these little bite size snacks, will be a hit among kids and adults alike.  It has a burst of flavor, with lots of nutrition - perfect for breakfast, snack or even lunch.

  SWEET POTATO MINI MUFFINS:
* makes 30-35 mini muffins

1 cup whole wheat flour (I use King Arthur white whole wheat flour)
1/2 cup oat bran (I use Bob's Red Mill)
1/2 cup old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
2 tsp baking powder (make sure is it aluminium free)
1/2 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp celtic sea salt
1 tsp ground cinnamon
2 eggs, whisked
1/2 cup buttermilk (see tip)
4 tbsp unsalted butter, melted
1/4 cup pure maple syrup
1 tsp  vanilla extract
3/4 cup sweet potato puree

TIP: If you don't have buttermilk on hand , you can make it: measure 1/2 cup of whole milk and take out 1 1/2 tsp of the whole milk, add in 1 1/2 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F.  Grease the mini muffin pan cups with butter.

In a large mixing bowl, whisk together the whole wheat flour, oat bran, old- fashioned rolled oats, baking powder, baking soda, celtic sea salt, and ground cinnamon.  In another smaller mixing bowl, whisk together the eggs, buttermilk, melted butter, maple syrup, vanilla extract, and the sweet potato puree.  Add the sweet potato mixture to the flour mixture, and gently stir until just combined. 

Drop 1 1/2 tablespoons of the batter into the prepare mini muffin tin cups (I find that a cookie scoop makes this task effortless.)

Bake for 13 minutes, or until a cake tester placed in the center comes out clean.  

Cool the sweet potato muffins in the mini muffin pan for 10 minutes then transfer to a wire cooling rack.

Store in an airtight container on the counter for 1 days, or in the refrigerator for 4 days.

Freezer friendly: These little sweet potato mini muffins, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the the sweet potato mini muffins on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen sweet potato mini muffins to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.