Sweet Potato Muffins
This easy recipe for Sweet Potato Muffins combines whole grains and sweet potatoes for a wholesome breakfast. A great way to start your day, these muffins have long staying power and will keep you and your family feeling full and satisfied.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 201 kcal
1 cup mashed sweet potato + 2 Tbs. water 1-1/2 cups whole wheat pastry flour 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. table salt 2 large eggs 1/2 cup light brown sugar packed 2 tbsp pure maple syrup 1/3 cup light olive oil 1/2 cup toasted pecan pieces optional
*Cook the sweet potato (steam, roast or boil). When soft enough to mash with a fork, mash the sweet potato and add 2 tablespoons of water.
Position a rack in the center of the oven and heat the oven to 375°F.
Grease or line 12 regular-sized muffin cups.
In a medium bowl, whisk flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.
In another bowl, whisk the eggs, sweet potato mash, brown sugar, maple syrup 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, distributing the batter evenly.
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 2 minutes and then transfer the muffins to a wire rack to cool.
Make sure to peel the sweet potatoes before you cook them if you use the steaming or boiling method.
Calories: 201 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 27 mg | Sodium: 172 mg | Potassium: 160 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 1610 IU | Vitamin C: 0.2 mg | Calcium: 40 mg | Iron: 1 mg