Description
Indulge in these moist and flavorful sweet potato muffins, perfect for breakfast or a snack. Packed with wholesome ingredients, they offer a delightful twist on your typical muffin.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 ½ cups all-purpose flour (or whole wheat)
- ¾ cup brown sugar
- 1 tsp cinnamon
- 2 large eggs
- ½ cup melted coconut oil or unsalted butter
- ½ cup milk (or almond milk)
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Roast washed sweet potatoes until fork-tender (about 45 minutes). Let cool, then mash.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, combine melted coconut oil (or butter), eggs, and milk with the mashed sweet potatoes until smooth.
- Fold the dry ingredients into the wet mixture until just combined—do not over-mix.
- Pour batter into lined muffin tins and bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added texture and flavor, consider mixing in nuts or chocolate chips. - Store cooled muffins in an airtight container at room temperature for up to three days. - These muffins freeze well; wrap tightly and store in a freezer bag.