There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.
These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:
All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.
Banana Sweet Potato Muffins
There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover roasted sweet potatoes. But you can cook them up especially for this recipe. Here’s what to know about each method:
Important: We don’t recommend using our Microwave Sweet Potato method here: the sweet potato can come out very dry and make for a very thick dough (depending on the age of the potatoes and the power of your microwave). Because of the variability, we suggest using either steamed or baked sweet potatoes.
These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:
Paleo Sweet Potato Muffins W/ Chocolate Chips~what Great Grandma Ate
*We don’t recommend using our Microwave Sweet Potato method here: the sweet potato can come out very dry and make for a very thick dough (depending on the age of the potatoes and the power of your microwave). Because of the variability, we suggest using either steamed, baked or boiled sweet potatoes.
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.These sweet potato muffins are moist, fluffy, and secretly healthy! Made in just one bowl, these muffins have no flour, oil, or eggs in them.
Sweet potato muffins are one of my absolute favorite things to use sweet potatoes for. It’s got an almost identical texture to pumpkin puree but has a more pronounced flavor. We’ve made sweet potato brownies and a sweet potato cake with it, but I think muffins might be my favorite.
Savory Sweet Potato Muffins
I know the idea of sweet potatoes in a dessert may sound a little odd, but think of it this way- it’s no different than adding banana to muffins to bread. Kids and adults love it, and they make such a wholesome snack.
What we love about this sweet potato muffin recipe is just how versatile they are. You can enjoy a couple as a healthy breakfast or add somehealthy frostingon top for a guilt-free dessert.
Step 1- Make the batter. Start by adding all the ingredients into ahigh-speed blenderorfood processor. Pulse everything together until a smooth and thick batter remains.
Sweet Potato Muffins (vegan)
Step 4- cool then serve. Finally, let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
The beauty of these muffins is just how easy they are to adjust to your personal preferences or dietary habits. Here is what we’ve tested:
To store. Muffins can be kept at room temperature, provided they are to be enjoyed within 3 days. To keep sweet potato muffins fresh, store them in an airtight container and keep in the fridge. They will keep fresh for 7 days.
Healthy Sweet Potato Banana Muffins
If you use light colored sweet potatoes, they are prone to turn slightly green when baked in muffins. They are still 100% edible.
Almond flour is considered the most accurate substitute for oat flour. If you choose to use that instead, do not blend the ingredients together. Instead, whisk them in a large mixing bowl.
TO STORE: Muffins can be kept at room temperature, provided they are to be enjoyed within 3 days. To keep sweet potato muffins fresh, store them in a sealed container and keep in the fridge. They will keep fresh for 7 days.
Low Fodmap Sweet Potato Muffins With Streusel (crumble) Topping; Gluten Free, Dairy Free, Nut Free
TO FREEZE: Sweet potato muffins are freezer friendly and can be stored in the freezer. Place muffins in a ziplock bag. They will keep fresh for up to 6 months.
Serving: 1 Muffin Calories: 135 kcal Carbohydrates: 13 g Protein: 6 g Fat: 7 g Potassium: 2 mg Fiber: 4 g Vitamin A: 100 IU Vitamin C: 1.7 mg Calcium: 20 mg Iron: 0.4 mg NET CARBS: 9 g
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
The Best Sweet Potato Muffins Recipe
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.If you’re looking for a healthy morning muffin recipe that is oil-free, low in sugar, and filled with nutrition, these sweet potato muffins are the perfect treat! They’re vegan, easy to whip up with everyday ingredients, and have a sweet and satisfying taste that kids and grown-ups alike love!
The recipe video for these sweet potato muffins uses coconut milk and coconut sugar, while in my updated recipe, I’ve swapped for almond milk and regular sugar. Use whichever you prefer!
These healthy sweet potato muffins are a tasty change from the usual pumpkin craze we see every fall. I mean, don’t get me wrong, I love pumpkin pancakes and pumpkin spice bread, but sometimes you just need to switch things up. And if you’re a sweet potato fan like me, trust me, these are a must-try! Theses muffins are fluffy, cinnamon-y, and packed with nutrients to kickstart your day. The perfect match for a warm cup of coffee!
Sweet Potato With Oats Muffin Recipe
The first step to making sweet potato muffins is to cook the sweet potatoes. While this is a great recipe for using leftover sweet potatoes, roasting them in the oven gives a smoky sweet flavor that truly makes the recipe delicious. Roast at 425°F for 45-50 minutes. About 2 medium sweet potatoes should get you about 2 and half cups of sweet potatoes. Allow them to cool completely before making the batter.
It’s so fun experimenting with add-ins! When I first made these sweet potato muffins, I tested them with raisins, chocolate chips, granola and almond butter. I loved the almond butter the most, but the kids loved the chocolate chips…
After letting your muffins cool completely, add a paper towel under them to absorb any moisture that they release, and place them in an airtight container. Also, it’s best to store them in a single layer to keep them from getting squished. If you need to stack them, put a piece of parchment paper between layers to prevent sticking.
Sweet Potato Muffins {healthy No Oil Recipe}
These tasty muffins will stay fresh for about 3 to 4 days at room temperature. But remember, the fresher they are, the better they taste!
Yes! Once cooled, wrap each muffin individually in plastic wrap and then pop them all in a zip-top freezer bag. They will last for up to 3 months inside the freezer.
I would not recommend using yams instead of sweet potatoes. They have more starch than sweet potatoes so they won’t lend enough moisture to the recipe as sweet potatoes do.
:max_bytes(150000):strip_icc()/7429271-08d0ce1bbf894cf4b85912d7a6daf81a.jpg?strip=all)
Healthy Sweet Potato Oatmeal Muffins
Muffins can turn out dense if the batter is overmixed. Remember to mix just until the wet and dry ingredients are combined. Another reason might be that the baking powder wasn’t fresh, or that you used too much flour.
The texture of the muffins is primarily influenced by the moisture content in the sweet potatoes. Using boiled, mashed sweet potatoes often results in muffins that are too wet, leading to a gummy or underdone texture. Boiled sweet potatoes retain more water compared to roasted ones, and this extra moisture affects the overall texture of the muffins.
Opt for roasted sweet potatoes rather than boiled ones. Roasting helps to evaporate some of the moisture, resulting in a drier and more concentrated form of sweet potato mash that works well in the recipe.
Sweet Potato Morning Glory Muffins: Breakfast Recipes
If you only have boiled sweet potatoes, consider reducing the liquid ingredients in the recipe. However, this may alter the flavor and texture in unexpected ways, so proceed with caution.
You can try draining excess moisture from boiled sweet potatoes by placing them in a sieve or cheesecloth and squeezing out the water. Once the excess moisture is removed, mash them as directed in the recipe.
Extend the baking time by a few minutes and check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean,
0 Komentar