Sweet Potato Muffin Recipe
As a professional writer and food enthusiast, I always love to experiment with new recipes. Recently, I stumbled upon a recipe for sweet potato muffins and I couldn't resist giving it a try. The result was a delicious and healthy treat that everyone in my family loved. Hence, I decided to share this recipe with you all, so that you can also enjoy this amazing dish.
Recipes Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Recipe Category: Breakfast, Snacks
- Recipe Cuisine: American
- Aggregate Rating: 4.5 stars
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 1/2 cups whole wheat flour
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin cups.
- In a large mixing bowl, whisk together the mashed sweet potatoes, melted coconut oil, and honey until smooth.
- Add the eggs, milk, and vanilla extract, and whisk until combined.
- In a separate bowl, mix together the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and whole wheat flour.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature.
Nutrition Information
| Nutrition Information | Amount per Serving |
|---|---|
| Calories | 180 |
| Total Fat | 9g |
| Saturated Fat | 7g |
| Cholesterol | 34mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 3g |
| Sugars | 11g |
| Protein | 3g |
| Vitamin D | 0IU |
| Calcium | 38mg |
| Iron | 1mg |
| Potassium | 214mg |
FAQ
- Q: Can I substitute the whole wheat flour with all-purpose flour?
- A: Yes, you can use all-purpose flour instead of whole wheat flour. However, the muffins will not be as healthy.
- Q: Can I freeze these muffins?
- A: Yes, you can freeze these muffins for up to 3 months. Just make sure to store them in an airtight container or freezer bag.
- Q: Can I use pumpkin puree instead of sweet potato?
- A: Yes, you can use pumpkin puree instead of sweet potato. The taste and texture may be slightly different, but it will still be delicious.
Recipes Tips
If you want to make these muffins even healthier, you can use less honey or substitute it with maple syrup or agave nectar. You can also add chopped nuts or dried fruits for added flavor and nutrition.
Make sure to use ripe and soft sweet potatoes for the best results. You can also roast or boil the sweet potatoes before mashing them for a richer flavor.
These muffins are perfect for a quick breakfast or snack on-the-go. You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.