Healthy Sweet Potato Muffins
User Reviews
4.6
Healthy Sweet Potato Muffins
Description
This recipe incorporates cooked mashed sweet potato and almond butter as primary wet ingredients, lending moistness and a subtle nutty flavor. Eggs and pure maple syrup add structure and natural sweetness. Baking powder and baking soda provide lift, while cinnamon and optional ginger give a warm spice element. The batter is mixed and baked in muffin tins lined with papers until set and cooked through.
The muffins develop a tender crumb with noticeable moisture from the sweet potato and almond butter. The optional chocolate chips add bursts of chocolate flavor if included.
These muffins can be prepared using sweet potato cooked by boiling or roasting and can be made ahead with the mashed sweet potato stored refrigerated for up to five days. Heating refrigerated almond butter until soft ensures easier mixing.
Ingredients
- 1 cup sweet potato mashed
- 1 cup almond butter unsweetened
- 2 egg large
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract pure
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger optional
- 1/2 tsp salt sea salt
- ½ cup chocolate chips optional
Instructions
- Cook the sweet potato using your preferred method. I like to peel a large sweet potato, chop it into chunks, and boil it for about 20-25 minutes. You can also roast the sweet potato. You can cook the sweet potato up to 5 days ahead of time and store it in an airtight container in the refrigerator until you’re ready to bake.
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin papers.
- Once cool enough to handle, mash 1 cup worth of sweet potato using a potato masher. Transfer the pureed sweet potato to a large mixing bowl.
- Add the almond butter, eggs, pure maple syrup, and vanilla extract to the large bowl with the mashed sweet potato (the wet ingredients). Mix well until all of the wet ingredients are combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 to 60 seconds until it becomes easy to stir.
- Add the baking powder, baking soda, ground cinnamon, ground ginger, and sea salt to the mixing bowl (the dry ingredients) and mix well to combine.
- Stir in the chocolate chips. The batter will appear fairly runny. This is normal.
- Transfer the muffin batter to the muffin tin, filling the muffin cups ¾ of the way up.
- Bake on the center rack of the oven for 22 to 30 minutes, or until the muffins test clean.
- Muffins are fully cooked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. You can insert a meat thermometer into the center of the muffin to verify for doneness if you’d like.
- Allow the muffins to cool completely before removing a muffin wrapper and enjoying one or seven.
Notes
- Any well-stirred nut or seed butter can be used; tahini is a suitable alternative.
- Cook the sweet potato up to 5 days ahead and store it airtight in the refrigerator before baking.
- If almond butter is chilled and hard, warm it briefly in the microwave until easy to stir.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Muffins
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 271kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 276mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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