Sweet Potato Muffins
Sweet Potato Muffins are a delicious and easy muffin recipe, and a great way to use up leftover mashed sweet potatoes! Perfect for a breakfast treat.
Servings 24 muffins
- 2 cups all purpose flour
- 3/4 cup white granulated sugar
- 1/2 cup light brown sugar dark is fine too
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 medium sweet potatoes boiled and mashed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla
Preheat the oven to 375 F and prepare two muffin trays by lining them with liners.
Mix the flour, both brown sugar and white granulated sugar, cinnamon, baking soda and baking powder into a mixing bowl.
In a separate bowl mix together the wet ingredients: mashed sweet potatoes, eggs, oil and vanilla.
Add the wet mixture to the dry ingredients, and mix until fully combined.
Using a scoop or a tablespoon, spoon the sweet potato muffin batter into the prepared muffin tins. Fill till only 2/3 full.
Baked for 20-24 minutes, until a toothpick inserted comes out clean.
Let cool completely, before serving.
Calories: 184kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 96mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2692IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg