Sweet Potato Muffins
Moist, fluffy muffins made with sweet potatoes, perfect for breakfast, snacks, or dessert.
Ingredients
Muffin Batter Ingredients
- 1 cup mashed sweet potatoes Well cooked and mashed smoothly.
- 1/2 cup sugar Granulated white sugar.
- 1/3 cup vegetable oil Can replace with another oil if necessary.
- 1/2 cup milk Regular or plant-based milk for vegan option.
- 1 teaspoon vanilla extract Pure vanilla extract preferred.
- 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Add more for stronger flavor.
- 1/4 teaspoon nutmeg
- 2 large eggs Can substitute with flax eggs or applesauce for a vegan version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix mashed sweet potatoes, sugar, vegetable oil, milk, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a separate bowl, beat the eggs and then fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Best served warm. Enjoy plain or with butter, and pair well with coffee or tea. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.