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Healthy Sweet Potato Muffins Recipe

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4 from 88 reviews

  • Author: Amina
  • Total Time: Approximately 1 hour 32 minutes (including roasting sweet potatoes for 1 hour)
  • Yield: 6 muffins
  • Diet: Vegetarian

Description

These Healthy Sweet Potato Muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with naturally sweet Japanese sweet potatoes and sweetened lightly with maple syrup or honey, these muffins are moist, flavorful, and free from refined sugars. They also include simple pantry ingredients like eggs, milk, and flour to create a wholesome muffin that balances taste and healthiness effortlessly.

Ingredients

Sweat Potato Mixture

  • 3/4 cup Japanese sweet potato (cooked and mashed)
  • 2 eggs
  • 1/3 cup milk (any kind)
  • 1-2 tablespoons maple syrup (or honey; adjust to taste)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup all-purpose flour (or oat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • Cinnamon (optional, to taste)

Instructions

  1. Sweet Potato Prep: Wash, dry, and pierce the Japanese sweet potato all over with a fork. Place it on a baking sheet and roast at 400°F (204°C) until soft, about an hour. Depending on size, cook time may vary. You can prepare sweet potatoes up to 3 days in advance and refrigerate. Preheat the oven to 350°F (175°C) and line a muffin tin with 6 liners or grease well.
  2. Mix Wet Ingredients: In a large bowl, mash the roasted sweet potatoes until smooth. Add the eggs, milk, maple syrup or honey, and vanilla extract. Blend well to combine thoroughly.
  3. Add Dry Ingredients: To the wet mixture, add flour, baking powder, baking soda, salt, and optional cinnamon. Stir gently until just combined — be careful not to overmix to keep the muffins tender.
  4. Fill Muffin Cups: Using a large cookie scoop or spoon, evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full.
  5. Bake Muffins: Bake in the preheated oven for 18-22 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. The muffins may take up to 22 minutes depending on your oven. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute all-purpose flour with oat flour for a gluten-free option.
  • Adjust maple syrup or honey quantity based on your desired sweetness.
  • Optional cinnamon adds warm spice but can be omitted if preferred.
  • Cooked sweet potatoes can be stored in the fridge for up to 3 days before using.
  • Ensure not to overmix the batter to keep muffins light and fluffy.
  • Prep Time: 10 minutes (excluding sweet potato roasting time)
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/healthy-sweet-potato-muffins-recipe/