Ingredients
Scale
- 1 cup roasted or cooked sweet potato puree
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions
- Prepare the sweet potato puree by roasting or boiling sweet potatoes until tender, then mash or blend until smooth.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs. Add the sweet potato puree, oil or melted butter, vanilla extract, and milk. Mix well.
- Pour the wet mixture into the dry ingredients and gently fold until just combined, being careful not to overmix.
- Line a muffin tin with paper liners or grease well. Divide the batter evenly among the cups, filling each about ¾ full.
- Preheat your oven to 375°F (190°C). Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly in the tin, then transfer to a wire rack. Serve warm or room temperature, optionally garnished.
Notes
- You can substitute sweet potato with pumpkin or carrot puree for different flavors.
- For gluten-free muffins, replace all-purpose flour with a gluten-free blend, ensuring your baking powder is gluten-free.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Reheat muffins in an air fryer or microwave for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg