1. Preheat oven to 350 and line a muffin pan with muffin liners (parchment liners work best). Add sweet potato, milk, maple syrup, hemp seeds and vanilla to a blender and puree until very smooth.
2. In a large bowl, add flour, baking powder, cinnamon, cardamom, baking soda, sea salt and chocolate chips or raisins. Stir through until well combined. Add wet mixture to dry and stir through until just well combined.
3. Scoop mixture into muffin pan (I use an ice cream scoop), filling 11-12 muffin cups. Bake for 24-26 minutes (closer to 26 minutes for fewer, bigger muffins; less time if filling full 12). Check doneness around 24 minutes, and let bake another minute or longer, or remove and let cool. Cool for a couple of minutes in the pan, then transfer to a baking sheet to cool more as desired. Then enjoy!
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Directions
1. Preheat oven to 350 and line a muffin pan with muffin liners (parchment liners work best). Add sweet potato, milk, maple syrup, hemp seeds and vanilla to a blender and puree until very smooth.
2. In a large bowl, add flour, baking powder, cinnamon, cardamom, baking soda, sea salt and chocolate chips or raisins. Stir through until well combined. Add wet mixture to dry and stir through until just well combined.
3. Scoop mixture into muffin pan (I use an ice cream scoop), filling 11-12 muffin cups. Bake for 24-26 minutes (closer to 26 minutes for fewer, bigger muffins; less time if filling full 12). Check doneness around 24 minutes, and let bake another minute or longer, or remove and let cool. Cool for a couple of minutes in the pan, then transfer to a baking sheet to cool more as desired. Then enjoy!
