Contact Us

Let us know your name and email and how we can help!


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Main Blog

Sweet Potato Muffins

Sharon Muse

We have yet to meet someone who doesn't love these muffins. They are perfect at anytime of the day, but we love them as a grab and go breakfast or a snack before working out. We have all grown to love sweet potatoes for their deliciousness, versatility, and added health benefits. 

Sweet potatoes are full of fiber and are a great source of Vitamins C and D. We all know Vitamin C as the guard against the cold and flu viruses, but it does so much more. Vitamin C is essential in helping our bodies deal with stress, it aids in the production of collagen which helps to keep our skin looking youthful and it helps speed up the healing of wounds. As we all learned in our recent blog post, 5 Ways to Boost Your Immune System During Season Changes, Vitamin D is crucial to our immune system and overall health this time of year. 

On top of providing our bodies with many health benefits, these muffins are vegan and gluten free, but definitely delicious enough for everyone to enjoy!

Servings: 12 muffins


1 Large Sweet Potato - baked

½ cup Grapeseed Oil

½ cup Unsweetened Vanilla Cashew Milk

3/4 cup Good Quality Maple Syrup (plus 2 T for brushing the muffins)

1 tsp. Good Quality Vanilla

2 cups Gluten Free Flour (add 1 tsp. Xanthan Gum if not already in flour)

2 tsp. Baking Powder

2 tsp. Baking Soda

1 ½ -2 Tbls. Ceylon Cinnamon

½ tsp. Fine Sea Salt


1.) Preheat Oven to 350 degrees.  Peel the sweet potato and mash the flesh in a medium size bowl with a fork or potato masher.

2.) Whisk the Oil, Milk, Syrup & Vanilla into bowl with sweet potato

3.) In a separate bowl whisk together dry ingredients until well incorporated

4.) Fold in the dry ingredients into the wet ingredients and mix together.

5.) Line a 12 cup muffin tin with paper liners and fill each cup evenly.

6.) Bake for 15 minutes then take out and brush with the 2 Tablespoons of Maple Syrup and put back into the oven for another 5 minutes.

*You want to be able to stick a toothpick into the muffin and it come out clean – that is when they are ready to come out of the oven. Be sure to check at the 5 minute mark then place back in the oven for a few minutes if not ready. Let cool before enjoying! Store in airtight container in the refrigerator for up to a week.