Healthy Sweet Potato Muffins Recipe - Learn Like A Pro

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Healthy Sweet Potato Muffins Recipe – Learn Like a Pro : These sweet potato muffins are the ideal treat if you’re searching for a nutritious, low-sugar, and oil-free morning muffin recipe! They are simple to make using common ingredients, vegan, and have a delightfully sweet flavor that appeals to both adults and children.

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Healthy Sweet Potato Muffins Recipe – Learn Like a Pro

This fall’s healthy alternative to the pumpkin mania are these delicious sweet potato muffins. Don’t get me wrong, I adore pumpkin spice bread and pancakes, but occasionally a change of pace is necessary. And believe me, these are a must-try if you enjoy sweet potatoes as much as I do! These muffins are full of nutrients and have a fluffy, cinnamon-y taste that will make your day. The ideal complement to a steaming cup of coffee!

INGREDIENTS

Non-stick cooking spray as needed
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 ½ cups mashed roasted sweet potatoes
¾ cup almond milk
½ teaspoon vanilla extract

INSTRUCTIONS

Set oven temperature to 350°F. For optimal results, line a 12-count muffin tin with parchment paper cups and coat with non-stick cooking spray.

Mix the flour, sugar, baking powder, cinnamon, and salt together in a big bowl. Put aside.

Mashed sweet potatoes, almond milk, and vanilla essence should all be combined smoothly in a big basin.

Mix the dry ingredients into the mixture of sweet potatoes. Using a wooden spoon, stir until well blended.

Fill each muffin cavity in the muffin pan ¾ full with the batter when it has been prepared.

Remove the toothpick after 25 to 30 minutes of baking. Before eating, let them cool fully.

NOTES

Storage: To absorb any moisture, place any leftovers under a paper towel-lined, airtight container. Store them in the refrigerator for about 4–5 days. The muffins freeze well for up to three months.

Alternatives: Use roasted sweet potatoes and follow the recipe exactly for the best results. These standard replacements, nevertheless, would still function nicely in this recipe.

Yams are not a good substitute for sweet potatoes, in my opinion. They won’t add as much moisture to the recipe as sweet potatoes because they contain more starch.

You can use ordinary milk or any other plant-based milk in place of almond milk.

This recipe can be made with any all-purpose flour; however, I tested it using a whole wheat white flour.

Use an all-purpose gluten-free flour mix to make this gluten-free. Don’t use just coconut flour or almond flour as a replacement.

Use several kinds of granulated sugar in place of sugar.

NUTRITION

Calories: 116kcal
Carbohydrates: 26g
Protein: 2g, Fat: 0.4g
Saturated Fat: 0.03g
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.1g
Sodium: 190mg
Potassium: 111mg
Fiber: 1g
Sugar: 10g
Vitamin A: 3932IU
Vitamin C: 1mg
Calcium: 90mg
Iron: 1mg

FAQs

HOW LONG WILL SWEET POTATO MUFFINS LAST?

These tasty muffins will stay fresh for about 3 to 4 days at room temperature. But remember, the fresher they are, the better they taste!

CAN I FREEZE SWEET POTATO MUFFINS?

Yes! Once cooled, wrap each muffin individually in plastic wrap and then pop them all in a zip-top freezer bag. They will last for up to 3 months inside the freezer.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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