5 from 6 votes
Mini Sweet Potato Muffins
Mini Sweet Potato Muffins have become a fall favorite in our house. But the great thing about them, is that you can make them year round!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
12
Calories:
70 kcal
Course:
Breakfast, Snacks
Cuisine:
American
Ingredients
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt or sea salt
- 1 teaspoon ground cinnamon
- 2 egg large, whisked
- 1 cup sweet potato puree
- 1/2 cup milk any type
- 1/4 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Place the first 7 ingredients in a bowl and whisk to combine.
- In a separate bowl whisk the remaining ingredients.
- Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
- Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.
Cup of Yum
Notes
- * To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth
- ** You can place muffins in labeled freezer bags and freeze for up to 3 months.
- * To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth
- ** You can place muffins in labeled freezer bags and freeze for up to 3 months.
Nutrition Information
Calories
70kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Sodium
85mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 70
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 85mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.