Sweet Potato Muffins
Servings 10
These sweet potato muffins can be ready in just 35 minutes! They’re dairy free and covered with a crumbly topping of brown sugar and pecans. The best part? These homemade muffins are super moist, making them the perfect treat for any time of the day.
Ingredients
Sweet Potato Muffins Batter:
- 1 cup sweet potato fully cooked and skins removed
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup almond milk
- 1 1/2 Cups all purpose flour
- 1/2 Cup light brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Crumbly Topping:
- 1/4 Cup light brown sugar packed
- 1/2 Cup pecans chopped
Instructions
- Preheat oven to 375° F. Prepare cupcake baking pan with cooking spray or muffin liners.
- Add cooked sweet potato to the mixing bowl and beat until smooth. Add vegetable oil, egg and almond milk. Mix until smooth.
- In a separate bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Slowly add dry ingredients to sweet potato batter until moist. Evenly distribute batter into muffin pan.
- Combine brown sugar and pecans in a bowl to create the crumbly topping. Cover the tops of the batter in a muffin pan.
- Bake at 375° F for 20 minutes or until toothpick in center comes out clean. Cool for 5 minutes in pan before removing.
Notes
Expert Tip: The easiest and quickest way to cook your sweet potato is to microwave it. I clean the sweet potato and then using a fork, poke holes into it. Microwave for 3-7 minutes depending on the size until the sweet potato is fork tender. Let cool and remove the skin.
Storage: Once your sweet potato muffins have cooled completely, store them in an airtight container. They can be kept at room temperature for up to 3 days, preserving their flavor and texture.
Freeze: If you want to store your sweet potato muffins for longer, they can be frozen. Place the muffins in a freezer-safe bag or container, and they will keep well for up to 3 months.
Thawing Instructions: When you're ready to enjoy your frozen muffins, simply let them thaw at room temperature
Reheating Instructions: Once thawing, you can reheat them in the microwave for a few seconds. Be careful not to overheat, as this can dry out the muffins and alter their texture.
Nutrition
Serving: 1muffin | Calories: 247kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 202mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5408IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg