# Components:
→ Wet Ingredients
01 - 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup pure maple syrup
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/4 cups all-purpose flour
08 - 1/2 cup whole wheat flour
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon kosher salt
12 - 1 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
→ Optional Mix-ins
14 - 1/2 cup chopped pecans or walnuts
15 - 1/2 cup mini chocolate chips
# Preparation Steps:
01 - Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together mashed sweet potato, eggs, whole milk, melted unsalted butter, maple syrup, and vanilla extract until the mixture is smooth and incorporated.
03 - In a separate bowl, sift together all-purpose flour, whole wheat flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.
04 - Add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to maintain tenderness.
05 - Carefully fold in chopped nuts or mini chocolate chips, if desired.
06 - Using a spoon or ice cream scoop, evenly distribute the batter among the prepared muffin cups.
07 - Place tin in oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
