Breakfast, Dessert, Snack
Sweet Potato Muffins
These moist Sweet Potato Muffins are packed with flavors and nutrients. Simple and easy to make, healthy sweet potato muffins are perfect for delicious breakfasts, snacks and desserts.
1h 20mTotal
10muffins
Carbs-forward
199
kcal
Dry Ingredients
- 230 grams (2 ⅓ cups) oat flour replace with 2 cups preferred flour
- 1 tsp baking soda replace with 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- 180 grams (¾ cup) mashed sweet potatoes
- 100 ml (½ cup) maple syrup replace with honey
- 60 ml (¼ cup) canola oil replace with preferred vegetable oil
- 1 tsp vanilla extract
Prepare Sweet Potatoes
- Bake. Preheat oven to 200°C (400°F). Wash sweet potatoes and pierce with a fork. Line over a parchment-paper covered baking sheet and bake in hot oven for 45 minutes to 1 hour, until the inside is tender.Let sweet potatoes cool, then remove the peel and mash until you get a smooth mixture without lumps.Cook or steam. Peel and optionally dice sweet potatoes, then steam or boil until they are tender. This should take about 30 minutes.After cooking, let sweet potatoes cool. Mash until you get a smooth mixture without lumps.
Make Sweet Potato Muffins
- Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
- In a large bowl, beat mashed potatoes with eggs, maple syrup, oil and vanilla extract. Once combined, whisk in the cinnamon, a pinch of salt and mix until smooth.
- Using a rubber spatula or fork, stir in flour and baking soda. Mix wet and dry ingredients together until the batter is smooth.
- Fill ⅔ of each muffin cup with sweet potato batter, sprinkle with walnuts on top if you desire and bake in hot oven for 20 to 25 minutes. Do not overbake; they are ready when a toothpick inserted into the center comes out clean.Let cool for at least 15 minutes before serving
199
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.