Description
Delightful sweet potato muffins that are moist, fluffy, and perfect for a quick breakfast or snack.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 cup all-purpose flour (or whole wheat)
- ½ cup granulated sugar (or brown sugar)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- ½ cup milk (or plant-based alternative)
- â…“ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tins.
- Peel and dice the sweet potatoes into small chunks and steam or boil until tender, about 15 minutes, then mash until smooth.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, beat the eggs and add mashed sweet potatoes, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Fold the wet ingredients into the dry ingredients gently, leaving a few lumps.
- Fill each muffin tin about two-thirds full with batter.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving warm.
Notes
For extra moisture, add Greek yogurt or applesauce. Optional: add nuts or dried fruit for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg