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 Nancy from NancyCreative posted a short while ago. I remembered thinking when she first posted the recipe that one day I would try her recipe out. So this seemed like the perfect time to do so.
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.
They came out beautifully, the one drawback is that my recipe only makes 6 Sweet Potato Muffins. But I think that for some that could be just perfect. 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, here is the link for her Loaded Sweet Potato Muffins.
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.