Sweet Potato Muffins Recipe
User Reviews
5.0
24 reviews
Excellent
Sweet Potato Muffins Recipe
Report
These Sweet Potato Muffins are healthy, moist, and delicious. The crunchy topping is out of this world. You have to make them to believe it.
Share:
Ingredients
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1-2 TB ground flax seed meal
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup packed brown sugar
- 1 very large sweet potato to yield 1 cup mashed
- ½ cup olive oil
- ⅓ cup water
- 1 TB vanilla extract
For the crumb topping:
- 2 TB cold butter
- ¼ cup Chopped Pecans
- ½ cup brown sugar
- ⅓ cup flour
Add to Shopping List
Instructions
- Wash and dry sweet potato. Wrap well in foil and roast in oven or toaster oven for 1 hour at 400F. It should be quite soft and easily pricked by a fork. If it's not soft enough, roast another 15 minutes. Let cool. Peel and mash. You should have about 1 cup of mashed sweet potato, give or take a little. This step can be done ahead of time.
- Mix topping ingredients together with fork or fingers, until it is a crumbly mixture. Wrap and place in fridge until ready to use. This can also be done ahead of time.
- Preheat oven to 350F. In large bowl, combine flours, flax, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well. In another large bowl, combine eggs, sugars, sweet potato, oil, vanilla, and water.
- Gently fold wet ingredients into the dry ingredients, just until completely moistened. Do not over stir. Spoon batter into lined muffin pan, filling to the tops. Sprinkle crumb topping generously over muffins. Bake for 19-21 min, or until toothpick comes out almost clean. It is done when toothpick still has a few tender crumbs sticking to it. Carefully test it to make sure muffins are not over baked. Cool muffins in pan about 15 minutes. Remove muffins onto wire rack. Enjoy!
Notes
- If you want to make a bread loaf instead of muffins, just pour batter into a greased/floured 9x5 inch loaf pan. Sprinkle topping over loaf. Bake at 350F for 50-55 minutes or until toothpick shows a few tender crumbs.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
351mg
(15%)
Potassium
197mg
(6%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
4126IU
(83%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 351mg | 15% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 4126IU | 83% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Sweet potato muffins with teff, tahini and orange
African, European, American, Middle Eastern
4.0
(3 reviews)
