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Sweet Potato Muffins

Servings

12

Serving size

1 muffin
COOKING TIME
30 minutes

Makes great leftovers. Can freeze individually and take out for a quick breakfast or afternoon snack!

Sweet Potato Muffins

Ingredients

8 ounce Sweet potato (grated)
1 cup Whole wheat flour
1 cup Wheat flour, white, all-purpose, enriched, unbleached
2 tsp. Baking powder
1/2 tsp. Salt
1/4 tsp. Ground nutmeg
1 tsp. Ground cinnamon
1 Tbsp. Unsalted butter (room temperature)
2/3 cup packed Light brown sugar
1 large Egg(s) (beaten)
1 cup 1% milk
3 cup Applesauce (unsweetened)
1 tsp. Vanilla extract

Instructions

Preheat oven to 400°F (200°C) and prepare muffin or cupcake tin with cooking spray or paper liners.

In a medium sized bowl combine both flours, baking powder, salt, nutmeg and cinnamon. Set aside.

Using your hands, cream together the butter and brown sugar. Add shredded sweet potatoes, eggs, milk, applesauce and vanilla. Combine well.

Stir in half the dry ingredients to combine, and then add the rest of the dry ingredients until fully incorporated do not over mix.

Fill each mold 3/4 of the way up. Bake for 10 minutes or until a toothpick comes out clean.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.

Lactose

This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

"Give me liberty or a bran muffin!"

Colin Mochrie