This delicious recipe for moist Sweet Potato Muffins yields 6 regular sized muffins, perfect if you’re looking to make a small batch!
Last night after dinner I noticed I had a small sweet potato sitting on my counter looking rather sad. Since I did not have any plans or specific use for it, I thought it would be a good time to try out a sweet potato muffin recipe that I had seen on NancyCreative.
She has a great recipe for sweet potato muffins on her site. Unfortunately, my sweet potato was really too small and after steaming and mashing it all I had was 1/2 cup of mashed sweet potato, nowhere near the 1 and 1/4 cup in Nancy’s recipe. Even tough I couldn’t make her recipe as is, I adapted her original recipe to suit my ingredients and tried it out anyways.
The muffins came out beautifully, this recipe only makes 6 Sweet Potato Muffins. If you want a bigger batch, you can double the ingredients and you should get 12 muffins or you can take a look at Nancy’s recipe.
Sweet Potato Muffins
- 3/4 cup whole wheat pastry flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/8 tsp. table salt
- 1 large egg
- 1/2 cup sweet potato, mashed + 1 Tbs. water
- 1/2 cup packed light brown sugar
- 1/3 cup light olive oil
- 1/4 cup toasted pecan pieces optional
- Position a rack in the center of the oven and heat the oven to 350°F.
- Grease 6 regular-sized muffin cups or line with paper cups.
- Cook the sweet potato (steam, roast or boil). When soft enough, mash the sweet potato and add in 1 tablespoon of water.
- In a medium bowl, whisk flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
- In another bowl, whisk the egg, sweet potato, brown sugar, and oil until well combined.
- Add the wet ingredients to the dry and stir just until evenly incorporated.
- If desired, add the pecan pieces and stir to incorporate.
- Spoon the batter into the prepared muffin pan, filling the cups till they are nearly full.
- Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 18 to 20 minutes.
- Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.