Whole-grain sweet potato muffin recipe, a great healthy snack recipe for kids. In fact these unexpectedly light and fluffy muffins are a healthy nutritious snack food for anyone.
The natural sweetness of sweet potato means that these vegan muffins don't need much sugar.
The addition of cinnamon & ginger makes these muffins pleasingly spicy.
Gluten Free? Try our GF Sweet Potato Walnut Muffins!
Total prep & cook time: 45 min
Serving size: 1 muffin. Makes 12 muffins
Nutrition Data, 76g Serving: 232 cal, 31g carb, 11g fat, 72mg sodium, 3g fiber, 4g protein, low Cholesterol, Saturated Fat, Sodium. Good source Vit. A, Manganese. Estimated glycemic load 17
Make these delicious sweet potato muffins whenever you have leftover sweet potato. Or bake one just for these muffins!
Don't have any sweet potato? Substitute butternut squash or pumpkin. Make them fat free by subbing applesauce for oil.
Make gluten free muffins by subbing sorghum or millet flour for wheat flour and using certified gf oat flour. Increase the non-dairy milk to 3/4 cup and add 1/2 tsp xanthan gum to the dry ingredients.
Raisins go well with these muffins, simply add half a cup at the same time that you add the wet ingredients. Or add half a cup of chopped candied ginger when you add the wet ingredients.
To bake a sweet potato, preheat the oven to 400 degrees, wash the sweet potato, prick it several times with a fork, place the sweet potato in a small pan, and put in the oven. Bake for one hour. The sweet potato is done when juices bubble out of the holes and a fork goes into the flesh very easily.
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