Sweet Potato Muffcakes

I was on dessert duty for a friend's birthday dinner. As usual, I looked through the fridge and pantry to see what I should make. I rarely buy groceries with one recipe in mind. I stock up on essentials and hope for the best. This day I was short on time and ingredients. I was out of flour and dates, so my go-tos weren't options. We did have a crap ton of left over sweet potatoes from an eyes-bigger-than-stomach situation. And oats. And pecans. 

Sweet potatoes are, well, sweet. I decided to see what would happen if I used them as a base for a cake rather than flour or dates. The result - muffcakes. Somewhere between a muffin and a cupcake, these little gems are num nums for breakfast or dessert. If you have a sweet tooth like mine, finding a way to make dessert healthy becomes a life mission. Hence Dessert for Breakfast, the working title of my memoir

These muffcakes are also great energy food. Just don't eat half the batter before running like I did. They're easy to make; it's resisting the urge to demolish the muffcake city in one sitting that proves difficult.  

Sweet potato muffins

Sweet Potato Muffcakes

What You'll Need


2 C Sweet potatoes, boiled

2 C Oats

1/3 C Brown sugar

1/4 C Coconut Oil

1 t Vanilla

1 t Cinnamon

1/2 t Nutmeg

1/2 t Salt


1 1/2C Pecans

1/4 C Coconut oil, melted

1/4 Maple Syrup

1t Vanilla

1t Cinnamon

1/2t Salt

What You'll Do

Preheat oven to 350F.

1. Blend base ingredients in food processor until smooth.

2. Place dollops of base goop in cupcake holders. (I used a mini-cupcake pan because for some reason mini-cupcakes are far superior than regular sized cupcakes. Why? Why mini cupcakes? Why are you so much better?)

Sweet potato muffins easy

3. Chop up topping ingredients in food processor. I used the "pulse" button until the pecans were small pieces. 

Sweet potato muffins toppings

4. Cover the filling with spoonfuls of the topping (der) and bake. I did 20 minutes for minis at nearly 5,000 feet elevation. Slide a toothpick in around that time. It should come out kind-of clean. The batter won't congeal like a regular cupcake; it's a little moist, being sweet potato and whatnot. But the muffcakes should hold their shape. 

Sweet potato muffins healthy and delicious

Put the muffcake in your mouth. Chew the muffcake. Be the muffcake—happy, glorious, perfection. Have another muffcake. Go on. You know you want to. Have another muffcake. They're mini, after all. You can eat, like, six before you eat a cupcake.

What hurt could another do? Just one more. No one's watching. 

One more? Sure, you'll run tomorrow, right?

Okay. Put them away. Just one more? Well, I'm not going to stop you.

Help us! Help us!  Muffcake city...meet your godzilla. NUM NUM NUM NUM

Help us! Help us! Muffcake city...meet your godzilla. NUM NUM NUM NUM

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