Sweet potato muffins with maple syrup and fresh thyme

Naturally sweetened without any added sugar, these flavorful sweet potato muffins are a wholesome treat you’ll love. Bursting with the subtle earthiness of fresh thyme and the rich sweetness of maple syrup, they’re perfect for a cozy breakfast or a delightful snack alongside aromatic coffee or a gentle cup of tea. Healthy, delicious, and easy to enjoy anytime!

Ingredients: (for 20-24 muffins)

• ~700 g sweet potatoes
• 150 ml olive oil
• 190 ml maple syrup
• 700 g flour
• a few sprigs of fresh thyme
• 2 packets of baking powder
• 3 eggs

Preparation:

Peel and wash the sweet potatoes, then boil them for 30-40 minutes or until they are easily pierced with a fork. Cut them into large pieces instead of small cubes before boiling.

Once the potatoes are cooked, take them off the heat and rinse them under cold running water for a few minutes. Preheat the oven to 170 degrees. After the potatoes have cooled slightly, transfer them to a food processor (or use a hand mixer if you don’t have a large processor), add the olive oil and eggs, and blend until smooth and well combined.

Next, incorporate the flour, baking powder, and chopped fresh thyme. Stir until everything is thoroughly combined.

Line a muffin tray with paper cups. Using a spoon, fill each cup halfway to avoid overflow as the muffins rise. Bake in the preheated oven for approximately 25 minutes.

These muffins are especially flavorful and surprisingly delicious for a dessert made without sugar or butter.

A wholesome treat you can enjoy guilt-free, not to mention they have an absolutely charming color.

Take them out of the oven and allow them to cool for approximately 15 minutes.

If you try the recipe, let me know how you liked it! 😊

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