Breakfast, snack, dessert – I love foods that could be served as all three! The only sweetener in this recipe is the maple syrup and the naturally sweet potatoes and raisins, making these muffins truly a healthy baked good that is also delicious to eat at all times of day.

I based these Sweet Potato Muffins off of a recipe in a book called Feed the Resistance: Recipes + Ideas for Getting Involved, which offers recipes for “Folks Who Are Too Busy Resisting to Cook”, “Feeding the Masses: Food for Crowds”, and “Portable Snacks”, as a way to support and empower political activists. All proceeds of the book support the ACLU, and it has an inspiring message that we can all do more to fight the injustices in society. Check it out!

I halved the recipe and converted it into a plant-based version, but please feel free to double it back again to make 12 muffins.

Ingredients
3/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 flax egg
scant 1/2 cup unsweetened almond milk
2 Tbsp olive oil
2 Tbsp maple syrup
1/2 Tbsp vanilla extract
2 cups peeled and grated sweet potatoes (1 large sweet potato)
1/4 cup raisins

Instructions
Preheat oven to 375 degrees. Line six cups of a muffin tin with paper liners. Place flour, baking powder, baking soda, salt, and spices in a large mixing bowl and whisk together. In a separate bowl, mix together the flax egg, almond milk, olive oil, maple syrup, and vanilla. Add the dry ingredients to the wet ingredients and stir. Gently fold in the sweet potatoes and raisins. Divide the batter between the muffin cups, filling the cups to the top. Bake 35-40 minutes or until a toothpick comes out clean. Cool for at least 15 minutes before eating.

Makes 6 muffins