Mini Sweet Potato Muffins

Remember that bag of sweet potatoes I told ya about earlier? This recipe is another product of that bag needing to be used up. Wanting to appeal more to Mark's (sweet) tastebuds this time around and make something that would hold up a couple days, I thought muffins would be a great way to go; Mark is happy they are sweet and I am happy they have vegetables. As for making them mini? That just allowed me to use my brand new mini muffin pan I purchased this weekend. I call that a win-win-win.

Lightly sweetened with some applesauce and a minimal amount of sugar these bite-sized muffins make a tasty afternoon treat. Some would argue *me* that these should even be considered healthy. Consisting of whole wheat flour, fruit, vegetables, and no butter is enough for me to snack guilt free. You should too :).

Mini Sweet Potato Muffins
Adapted from here

Makes 45 

Ingredients:

For sweet potato puree:

2 small sweet potatoes or 1 medium

pinch of salt

For muffins:

2 1/2 cups flour (I used whole wheat)

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup applesauce

1/4 cup melted coconut oil

1 cup sweet potato puree, recipe above

1 egg white

1/2 cup buttermilk

Directions:

For puree:

Peel and cube sweet potatoes. Bring to a boil in a saucepan covered with water over medium heat.

Boil until tender, drain and allow to cool.

Place in the bowl of a food processor and pulse until well blended.

For muffins:

Preheat oven to 375 degrees Fahrenheit. Mix together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl; set aside.

In a smaller bowl whisk together applesauce, coconut oil, sweet potato puree, egg white, and buttermilk. Fold wet mixture into dry until combined.

Either line a mini muffin tin with liners or lightly spray tin with cooking spray. Fill 3/4 of the way and bake about 12 minutes. Move muffins to cooling rack and make second batch.

Serve and enjoy :)