# What You Need:
→ 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 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
# How To Make It:
01 - Preheat the oven to 375°F (190°C). Arrange paper liners in a standard 12-cup muffin tin or lightly grease each cup.
02 - In a large mixing bowl, whisk together the mashed sweet potato, eggs, whole milk, melted butter, maple syrup, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, thoroughly combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
04 - Add the dry ingredient mixture to the bowl of wet ingredients. Stir until just incorporated, taking care not to overmix.
05 - Fold in optional mix-ins such as chopped nuts or mini chocolate chips if desired.
06 - Use a spoon or ice cream scoop to evenly divide the batter among the muffin tin wells.
07 - Place the muffin tin in the preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Cool the muffins in the pan for 5 minutes. Transfer each muffin to a wire rack to cool completely before serving.
