Sweet Potato Muffin Recipe
Sweet Potato Muffin Recipe
Table of Contents
Sweet Potato Muffin Recipe
This delightful Sweet Potato Muffin Recipe is perfect for breakfast or a snack! Bursting with flavor, these moist muffins are packed with nutritious ingredients and a hint of sweetness. Ideal for meal prep, these muffins are a wholesome treat for the whole family.
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare Sweet Potatoes: If you haven’t already, boil or bake the sweet potato until tender. Allow to cool slightly, then mash until smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring just until combined. If using, fold in nuts and raisins or chocolate chips.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Sweet Potato Muffin Recipe
This delightful Sweet Potato Muffin Recipe is perfect for breakfast or a snack! Bursting with flavor, these moist muffins are packed with nutritious ingredients and a hint of sweetness. Ideal for meal prep, these muffins are a wholesome treat for the whole family.
Ingredients
- 1 cup mashed sweet potatoes about 1 medium sweet potato
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins or chocolate chips optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Prepare Sweet Potatoes: If you haven’t already, boil or bake the sweet potato until tender. Allow to cool slightly, then mash until smooth.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring just until combined. If using, fold in nuts and raisins or chocolate chips.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing: To freeze, wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Substitutions: For a healthier option, you can substitute whole wheat flour for all-purpose flour.
