I had to share this recipe. This recipe is adapted from the Sweet Potato Muffin recipe from Runner's World Magazine. I made these and everyone in the family LOVED them. They really are light and fluffy.
Sweet Potato Muffins
2 1/2 cups whole-wheat flour (preferably pastry flour) -I used pastry flour
3/4 cup organic evaporated cane juice
2 teaspoons baking powder
1 teaspoon pumpkin spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup coconut oil (I used safflower oil)
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
Heat oven to 375° F. Grease 12 muffin cups or add paper liners.
Combine flour, sugar, baking powder, ginger, baking soda, and salt.
In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined.
Fill muffin cups three-quarters full. Bake for 20 to 25 minutes.