Happy “National Cook a Sweet Potato Day!” Sweet potatoes are pretty much life-changing with how they can be incorporated into any dish.
Better yet, these beta-carotene-packed root vegetables can be hidden in muffins to give the perfect touch of sweetness without seeming like you are eating vegetables.
Servings: 4 muffins
Prep Time: 10 minutes
Cook Time: 20-25 minutes
1/2 cup Sweet Potato Puree
1/8 cup Peanut Butter
1 tbsp Raw Honey
1 Large Egg
1/2 tsp Vanilla Extract
1/8 tsp Baking Powder
Preheat oven to 350 F.
Line a mini cupcake tray with muffin liners.
Add rinsed and drained chickpeas to a food processor and blend until smooth.
Add in the rest of the ingredients, besides the toppings, and process until smooth.
Transfer the batter into the pan or cupcake tray.
Add toppings of choice.
Bake for 20-25 minutes. You will know when they are done if you insert a toothpick and it comes out clean. The edges should look a little brown. The batter may look undercooked, but that is okay. You do not want them to dry out.
Cool the muffins on a wire rack before devouring.