Sweet Potato Muffins
User Reviews
4.9
Sweet Potato Muffins
Description
This Sweet Potato Muffins recipe blends mashed roasted sweet potatoes with all-purpose flour, sugar, baking powder, cinnamon, and salt to produce a lightly spiced batter. Almond milk and vanilla extract add moisture and aromatic notes. The batter is stirred to just combine, preserving a tender crumb after baking.
The muffins bake at 350°F until a toothpick inserted in the center comes out clean, signaling readiness. The roasting of sweet potatoes prior to mashing enhances the muffins’ natural sweetness and moisture, preventing any gummy texture.
These muffins store well in an airtight container with a paper towel to absorb moisture and can be refrigerated for several days or frozen for longer storage. Substitutions for flour and milk are possible, but the recipe fares best with roasted sweet potatoes for optimal texture and flavor.
Ingredients
- cooking spray as needed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ cups sweet potato mashed, roasted
- ¾ cup almond milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 12-count muffin pan with parchment paper cups, then spray with non-stick cooking spray (for best results).
- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the mashed sweet potatoes, almond milk, and vanilla extract until smooth.
- Add the dry ingredients to the sweet potato mixture. Stir with a wooden spoon until combined.
- Scoop the batter into the prepared muffin pan, filling each muffin cavity about ¾ full.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow them to cool completely before enjoying.
Notes
- Use roasted sweet potatoes to avoid a gummy texture in the muffins.
- Store leftovers in an airtight container with a paper towel underneath to absorb moisture; refrigerate for 4-5 days or freeze up to 3 months.
- Parchment paper muffin liners are recommended to prevent sticking.
- If needed, substitute almond milk with other plant-based or regular milk.
- Gluten-free flour blends can be used for a gluten-free version; avoid substituting only almond or coconut flour.
- Granulated sugar can be replaced with other granulated sugar types as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 190mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3932IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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