Description
Sweet potato muffins are a deliciously moist and fluffy treat, combining natural sweetness with warm spices, perfect for breakfast or an on-the-go snack.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 ½ cups all-purpose flour (or half whole wheat)
- ¾ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs (or flax eggs for vegan)
- ½ cup milk (or non-dairy milk)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C). Bake sweet potatoes for about 45 minutes until tender. Allow them to cool before peeling.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, mash the cooled sweet potatoes and mix in eggs, brown sugar, milk, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Spoon batter into greased muffin tins (¾ full) and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg