Sweet Potato and Raisin Muffins

Preschool snack duty called, and so did these muffins.  Ziggy and his friends had no idea they got in a dose of veggies!  Vegan to boot.

What You'll Need:

1 c flour of choice 

1 c rolled oats

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt 

1/4 c sugar 

2 Tbsp ground flax

1 c cooked, mashed sweet potato*

1 c milk of choice 

1/2 c coconut oil

1 c raisins 


*Bake 1-2 sweet potatoes up to 3 days ahead of time; rub in olive oil & salt, bake at 400* for 30 minutes, or until a fork slides out smoothly.  Pop in the fridge until you are ready to bake!  


Preheat oven to 375*

Puree baked sweet potato, with skin, in a food processor until smooth.

Combine dry ingredients in large bowl, mix well.

Add mashed sweet potato, milk, coconut oil.  Mix well.  Stir in raisins.

Dish out into greased muffin tins.  Bake for 20-25 minutes, or until a toothpick slides out smoothly.


Makes 12 perfect muffins.  Inspired by Big Vegan, by Robin Asbell