Description
Delightful muffins combining sweet potatoes and warm spices, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups mashed roasted sweet potatoes (about 2 medium sweet potatoes)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup melted unsalted butter or vegetable oil
- 1/2 cup milk or a non-dairy alternative
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- Mash the roasted sweet potatoes in a large bowl until smooth.
- Add melted butter (or oil), eggs, milk, and sugar to the sweet potatoes and mix until well combined.
- In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- Gradually fold the flour mixture into the wet mixture until just combined.
- Spoon the batter evenly into the lined muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick comes out clean.
- Allow to cool in the pan for five minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature with butter or honey. Store in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg