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Sweet Potato Muffins

Sweet Potato Muffins That Beat the Boring Fast Food Blues

These Sweet Potato Muffins are a deliciously healthy treat that embraces wholesome flavors and anti-inflammatory ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 127
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Mashed Sweet Potatoes Can substitute with canned pumpkin if needed.
  • 2 Eggs Essential for binding; no substitutes recommended.
  • 1/2 cup Maple Syrup Honey makes a suitable alternative.
  • 1/4 cup Coconut Oil Can use olive oil if preferred.
  • 1/2 cup Coconut Milk Almond milk is a great substitute.
  • 1 1/2 cups All-Purpose Flour Ensure it's fresh for best results.
  • 1 tbsp Baking Powder Vital for the rise; don’t skip!
  • 1/2 tsp Salt Enhances flavors.
Optional Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or almonds work beautifully.
  • 1 tsp Spices Cinnamon or nutmeg can elevate flavor.

Equipment

  • Oven
  • Mixing bowl
  • Muffin Tray
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tray with coconut oil and muffin liners.
  2. In a large mixing bowl, combine mashed sweet potatoes, eggs, maple syrup, melted coconut oil, and coconut milk until smooth.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.
  4. Fill each muffin cup about 2/3 full. This allows for rising without overflow.
  5. Bake for 20 to 25 minutes. Check doneness with a toothpick at the 20-minute mark.
  6. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 127kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 4gSodium: 180mgPotassium: 250mgFiber: 2gSugar: 6gVitamin A: 1200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days, or refrigerate for up to 10 days. Freeze for longer storage up to three months.

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