Sweet Potato Muffins
These Sweet Potato Muffins are full of the sweet and cinnamon-y flavors of fall that your whole family is sure to love!
Sweet Potato Muffins
We grow a huge amount of sweet potatoes in our garden each year, because they’re so low-maintenance, practically pest/disease free and store extremely well.
This means that I use sweet potato in as many ways as I can throughout the year and this recipe for Sweet Potato Muffins is one of my family’s favorite ways to eat them.
I pretty much love muffins of any kind, but these are one of my favorites because they make a dense/moist muffin and they’re packed full of fiber and vitamins making them a healthy option (aside form the sugar in them, of course).
I like to make my sweet potato puree ahead of time and store it in the freezer or bake up a bunch of sweet potatoes for dinner in the slow cooker and throw in a few extra to make muffins the next day.
I know your family will enjoy the recipe for Sweet Potato Muffins. Happy baking friends!
Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube
Want more muffins recipes? Here are a few of our favorites:
- Carrot Cake Zucchini Muffins
- Oatmeal Cranberry Muffins
- Pumpkin Chocolate Chip Muffins
- Cinnamon Applesauce Muffins
How to Make Sweet Potato Muffins:
Cook sweet potatoes using method of choice (microwave, slow cooker, oven, etc.) until fork tender, remove skins and mash.
Preheat oven to 325. Grease muffin tin.
In large mixing bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt.
In medium mixing bowl, combine sweet potatoes, sugar, oil, eggs and vanilla.
Stir wet ingredients into dry ingredients and mix until just combined.
Spoon batter into greased muffin tin and bake 22-24 minutes or until toothpick comes out clean.
Sweet Potato Muffins
Ingredients
- 3 cups mashed sweet potato
- 2 cups flour
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- 1 cup sugar
- 3/4 cup vegetable oil
- 3 eggs
- 2 tsp vanilla
Instructions
- Cook sweet potatoes using method of choice (microwave, slow cooker, oven, etc.) until fork tender, remove skins and mash.
- Preheat oven to 325. Grease muffin tin.
- In large mixing bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt.
- In medium mixing bowl, combine sweet potatoes, sugar, oil, eggs and vanilla.
- Stir wet ingredients into dry ingredients and mix until just combined.
- Spoon batter into greased muffin tin and bake 22-24 minutes or until toothpick comes out clean.
Nutrition
