Sweet Potato Muffins

by Freydis
Sweet Potato Muffins

I make these muffins pretty much weekly. There is one minus about them though – they only last for about three days…we just love them. My three-year-old starts his day by going to the fridge and getting himself a muffin for an early breakfast (he’s an early bird…yawn). For me and my husband, this is super convenient, so we won’t have to think about what to make for breakfast before morning coffee (they also go great with coffee btw). I make them, so we can put them in his lunchbox for a mid-morning or an afternoon snack along with some cheese, fruit and nuts.

These are my go-to muffins because they are healthy, nutritious and delicious. They are high in fibre and contain only natural sugars from the fruit, veggies and flour, aside from the little bit of coconut sugar, that I like to use.

As you might know, sweet potatoes, aka. batata, are good for you because of their high β-carotene and phenolic levels, which give an indication of their antioxidant activities. Antioxidants have the ability to weaken or stop harming oxidation activities in the body. For more information on antioxidants, I’ve written a more in debt and nerdy post about the topic here.

Enjoy!

Left: the wet ingredients
Right: The dry ingredients
Combined ingredients
Ready for the oven
Ready to eat

Sweet Potato Muffins

Sweet Potato Muffins

I make these muffins pretty much weekly. There is one minus about them though – they only last for about three days…we just love them. My three-year-old starts his day… Clean Eating Sweet Potato Muffins Breakfast, Snack Print This
Serves: 15 muffins Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • The wet:
  • 2 US cups sweet potatoes/4 small or 1/2 of a very large one (mashed and cooled - make these ahead)
  • 1 US cup banana, mashed
  • 1/2 US cup coconut oil, melted on low heat
  • 1/4 US cup unsweetened apple sauce
  • 3 medium/large eggs
  • The dry:
  • 1 US cup flour
  • 1 US cup whole grain flour
  • 2 tbsp coconut sugar (can be omitted)
  • 2 tsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder

Instructions

Preparing the sweet potatoes:
  1. Start by preparing the sweet potatoes. This can be done a day or two ahead
  2. Place the sweet potatoes on a foil-lined baking sheet and pierce them with a fork
  3. Bake them at 400 degrees Fahrenheit for about 45 minutes, or until the inside is soft
  4. If making a day ahead, place them in the fridge until using
  5. When the potatoes are cool, peel off the skin and mash the sweet potato filling until any big lumps are gone
Muffin time:
  1. See the notes below
  2. Set the oven to 325 degrees Fahrenheit
  3. In a large bowl combine all the dry ingredients (the flour, sugar, cinnamon, vanilla, salt, baking soda and baking powder)
  4. In a separate bowl, combine the oil, apple sauce and eggs
  5. Stir the wet ingredients into the dry ingredients, and then add the cooled, mashed sweet potatoes and banana
  6. Pour into muffin tins/cups
  7. Bake for about 30 minutes

Notes

It's important that the sweet potatoes get a chance to cool down before using, or your eggs will lump. If you own a food processor and want to use it; instead of mashing and mixing the wet ingredients, put them in your food processor and mix everything together.

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