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Sweet Potato Muffins Recipe

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.

Prep Time
40 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 12
Calories: 358 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.